5 lg. zucchini (about 1 1/2 lbs.)
1 lb. ground beef
1 onion, chopped
3 c. tomato sauce
1 c. dry red or white wine
2 tsp. Italian seasoning (mixed herbs)
Salt and freshly ground pepper
1 c. dry bread crumbs
1/2 lb. Mozzarella cheese, grated (about 2 c.)
8 oz. Ricotta cheese

Trim the zucchini, and using a sharp knife, cut lengthwise into slices about 1/4 inch thick; don't worry about making them perfect.

Cook the ground beef and onion together in a large skillet for about 10 minutes, breaking the meat up with a fork as it cooks. Pour off any fat in the pan. Add the tomato sauce, wine, Italian seasoning and salt and pepper to taste. Simmer, uncovered, stirring occasionally, about 20 minutes.

Oil a large baking dish (12x8 inch rectangular or 9x13 inch oval). Arrange half the zucchini slices over the bottom and sprinkle with half the bread crumbs. Spread on half the tomato sauce, and sprinkle with half the Mozzarella. Repeat the layers. Place 10 to 12 spoonfuls of Ricotta cheese randomly over the top.