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Beefy Zucchini-tomato Casserole

3 tb Olive oil
1 1/2 lb Ground beef
3 cn Tomato sauce(8oz)
1 tb Sugar
1/4 ts Ground pepper
1/4 ts Dried thyme leaves
1/8 ts Ground oregano
Grated Parmesan cheese
3 tb Vegetable oil
1 Medium onion,thinly sliced
1 c Dry red wine
1 ts Salt
1/4 ts Ground marjoram
1/8 ts Dried sweet basil leaves
2 lb Zucchini

Heat oil in Dutch oven. Cook and stir beef and onion in hot oil until beef is light brown; drain off fat. Stir in remaining ingredients except zucchini and cheese. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, 1 hour.

Heat oven to 350'. Trim ends from zucchini; cut zucchini lengthwise in half. Place cut sides up in greased baking dish, 15x9x2 inches. Pour on tomato sauce. Bake uncovered 45 minutes. Serve with cheese.

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