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Beef-Zucchini Casserole

1 pound lean ground beef
1 medium onion, chopped
8 oz can tomato sauce
1/2 cup dry red wine
1/4 teaspoon oregano
1/8 teaspoon garlic salt
1/4 teaspoon basil
1/3 teaspoon salt
1/8 teaspoon seasoned pepper
4 zucchini
1/4 cup grated Parmesan cheese

In large skillet or slow-cooking pot with browning unit, cook beef
and onion until meat loses its red color. Pour off excess fat. In
slow-cooking pot, combine beef and onion with tomato sauce, wine,
oregano, garlic, salt, basil, salt, and pepper. Cover and cook on
low for 4 to 5 hours. Pour into greased shallow baking dish.* In
meantime, cook whole zucchini in a regular pan of boiling salted
water about 15 minutes or until barely tender. Cut lengthwise in
halves and arrange, cut side up, on top of meat mixture in baking
dish. Sprinkle with cheese. Bake in 350 F oven 30 to 45 minutes.

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