4 lg. tomatoes, peeled and sliced (can substitute 1 lg. can tomatoes)
4 zucchini, sliced (peeled if skins are tough, about 2 lbs.)
2 tsp. salt
1 1/2 lbs. lean ground beef
1-3 c. rice, uncooked
2 tsp. dried parsley
1 green pepper, chopped
1/2 onion, chopped
1/4 tsp. pepper
1 c. tomato juice
1/2 lb. shredded Longhorn cheese

Grease a 9x13 inch baking dish. Lay 1/2 of the sliced tomatoes (or 1/2 of the canned tomatoes) on bottom. Add 1/2 of the sliced zucchini and sprinkle with 1/2 teaspoon salt.

In a bowl combine the beef (uncooked), rice, parsley, green pepper, onion, 1 teaspoon salt, pepper and tomato juice. Blend. Pat this mixture on top of the layer of zucchini in casserole. Add a layer of the remaining squash slices and then the remaining tomatoes. Sprinkle with the last 1/2 teaspoon salt.