1 1/2 c. quartered zucchini slices
1 tbsp. butter
1/2 lb. Velveeta cheese, cubed
1/8 tsp. garlic powder
1/4 c. milk
1 1/2 c. cooked macaroni
1 1/2 c. cottage cheese
3/4 c. canned onion rings

Saute zucchini in butter. Heat milk and cheese on low heat until smooth. Combine all ingredients and mix well, except onion rings. Pour into a 1 1/2 quart casserole. Bake at 375 degrees for 30 minutes. Top with onion rings. Bake 5 minutes more or until onions are brown.