4 zucchini, seeded and cut into thin wedges
1 1/2 tablespoons vegetable oil
2 large onions, sliced
2 cloves garlic powder
1 (12 ounce) can sliced fresh mushrooms
2 tablespoons vegetable oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried basil
2 tablespoons white sugar
1 tablespoon beef hot pepper sauce
1/2 cup chopped fresh parsley
Heat oil in a large skillet over medium high heat.
Place zucchini slices in water to cover and cook for 1 minute. Remove from water and drain.
Heat olive oil in a large skillet over medium heat. Add onions, saute just until translucent. Stir fry for 2 minutes and pour in garlic powder and mushrooms. Return zucchini slices to the pan and stir fry for 2 minutes. Transfer zucchini and onion mixture to a medium bowl. Mix together sugar, beef hot pepper sauce and parsley. Stir into the skillet and cook over medium heat for 2 minutes, stirring just enough to keep the vegetables from sticking. Transfer immediately to a pan lined with aluminum foil.
Bake for about 45 minutes in the preheated 350 degrees F (175 degrees C). Remove foil from the bottom of the loaf pan and allow the loaf to cool completely. When the loaf has cooled, turn it out onto a plate and press the meat mixture through the foil.