Zucchini-Beef Parmigiana

• 1/2 pound ground round
• 1 3/4 cups chopped onion
• 1 large clove garlic, minced
• 2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped
• 1/3 cup dry white wine
• 3 tablespoons no-salt-added tomato paste
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried basil
• 1 teaspoon fennel seeds
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 medium zucchini (about 2 1/2 pounds)
• Olive oil-flavored vegetable cooking spray
• 1/4 cup plus 2 tablespoons grated fat-free Parmesan cheese, divided

1. Combine beef, onion, and garlic in a skillet; cook over medium heat until browned, stirring well. Add tomatoes and next 7 ingredients, stirring well. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour and 20 minutes or until sauce is reduced to 4 cups, stirring occasionally.
2. Cut zucchini in half crosswise; cut each half into 5 lengthwise slices. Coat with spray; place on baking sheets. Broil 5 1/2 inches from heat (with electric oven door partially opened) 6 minutes on each side.
3. Spoon 1 1/3 cups sauce in a 13- x 9- x 2-inch baking dish. Place half of zucchini slices over sauce, overlapping slightly. Spoon 1 1/3 cups sauce over zucchini; sprinkle with 2 tablespoons cheese. Place remaining zucchini over cheese; top with remaining 1 1/3 cups sauce, and sprinkle with remaining 1/4 cup cheese.
4. Bake, uncovered, at 350u0b0 for 25 minutes or until lightly browned and bubbly. Let stand 10 minutes before serving.

ground round, onion, clove garlic, salt, white wine, nosalt, oregano, basil, fennel seeds, salt, pepper, zucchini, olive oil, parmesan cheese

Taken from www.myrecipes.com/recipe/zucchini-beef-parmigiana (may not work)