The following dish adapts to make ahead cookery. Prepare the entire dish early in the day and refrigerate. Then bake as indicated shortly before serving time.

8 med. zucchini
1 1/2 lbs. lean ground beef
1/8 tsp. basil
1 med. onion, coarsely chopped
1 sm. clove garlic, minced
2 tsp. sugar
1/2 c. oil
8 oz. can tomato sauce
2 tbsp. flour
1 c. water
1 (No. 2) can tomatoes, undrained
3 tbsp. cold water
1 sm. green pepper, coarsely chopped
1/4 c. minced parsley
Salt, pepper to taste
1/2 c. diced celery
1/4 tsp. beef seasoning
1 1/2 c. shredded cheddar cheese

Wash and peel zucchini, cut into 1/2 inch slices lengthwise. Sprinkle with salt, place in a coupe dish and let stand at room temperature for several hours. Meanwhile, heat 1/4 cup oil in a large skillet. Add onion, green pepper, celery and garlic. Saute vegetables over low heat until wilted. Add beef and cook until meat is light golden in color. Crush tomatoes and add to meat together with their juices, tomato sauce, water, parsley, beef seasoning, basil, sugar, salt and pepper. Simmer, uncovered, over low heat for 50 minutes. Blend 3 tablespoon cold water into flour, stirring until smooth. Add to meat mixture and cook for 10 minutes, stirring constantly. Set aside. Heat remaining 1/4 cup oil in a clean skillet. Add the drained zucchini and saute over low heat until tender and lightly browned. Do not crowd skillet. In a 2 quart casserole spread layer of meat sauce. Cover with a layer of sauteed zucchini and sprinkle with 2 tablespoons cheese. Repeat layers until ingredients are all used. Top with meat sauce and remaining cheese. Bake at 350 degrees for 20 to 25 minutes or until bubbly. Serves 6.