|Onion||1 Small, chopped|
|Olive oil/Vegetable oil||2 Tablespoon|
|Lean ground beef||1⁄2 Pound|
|Ground lean pork sausage/Mild sausage||1⁄4 Pound|
|Garlic||2 Clove (10 gm), minced|
|Sweet basil||1⁄2 Teaspoon|
|Freshly ground black pepper||To Taste|
|Canned tomatoes||1 Pound (1 Can)|
|Canned tomato paste||6 Ounce (1 Can)|
|Beef stock/Bouillon / water||1 Cup (16 tbs)|
|Zucchini||4 Large (Can Be Fat, More Mature Zucchini, 8 Inches Long)|
|Dry bread crumbs||1⁄4 Cup (4 tbs)|
|Coarsely shredded mozzarella cheese||4 Ounce (1 Cup)|
|Ricotta cheese||8 Ounce (1 Cup)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
In heavy saucepan, cook onion in oil until soft.
Add meats and garlic and cook, stirring continuously, until meat is lightly browned and crumbly.
Add seasonings, tomatoes, paste, and stock.
Mix well and simmer over low heat until sauce is thick and savory, about 1 hour.
Check seasonings when sauce is finished.
Steam unpeeled zucchini, covered, in 1 inch of boiling water, with 1/2 teaspoon salt, for 5 to 7 minutes only.
Rinse quickly in cold water to stop cooking.
Cut each lengthwise into slices about 1/4-inch thick.
Oil a large, shallow casserole and sprinkle with 2 tablespoons crumbs.
Lay half the zucchini in the dish, top with half the sauce and mozzarella and all the ricotta, crumbled.
Sprinkle with crumbs and fill dish with rest of zucchini and sauce.
Top with mozzarella and Parmesan.
Bake at 350°F 45 minutes to 1 hour.