2 tbsp. olive oil
1 med. onion, thinly sliced
1 lb. ground beef
3 (8 oz.) cans tomato sauce
1 c. Burgundy wine
1 tsp. mixed Italian seasoning
Dash garlic powder
1 tbsp. sugar (may be omitted)
Salt and pepper to taste
6 small zucchini
Grated Parmesan cheese

Heat oil in electric skillet or heavy frying pan. Add onion and beef; cook until meat is brown. Add tomato sauce; wine; and seasonings. Cover and simmer one hour. While sauce is cooking, wash and trim ends off squash. Cook whole in boiling salted water 15 minutes or until tender. Drain; split in half lengthwise; arrange with cut side up in greased shallow pan. Pour sauce over and bake at 350 degrees about 30 minutes. Sprinkle with cheese. Freezes well. Serves 6.