Preparation / Directions:
makes 5 to 6 servings
In large skillet or slow cooker with browning unit, cook beef and onion until meat loses its red color. Pour off excess fat. In slow cooker, 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. (*see note) Pour into greased shallow baking dish. In the 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 degree F. oven for 30 to 45 minutes.
*note: May be refrigerated at this point and assembled the next day if desired. Bake an additional 5 to 10 minutes if you refrigerate it.
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