2 c. cooked rice
1 (15 oz.) carton Ricotta cheese
2 tbsp. Parmesan cheese
1 clove garlic, minced
1 med. onion, sliced
2 carrots, diced
1 bell pepper, diced
2 tbsp. butter
1 (8 oz.) can tomato sauce
1 tsp. oregano
1 sm. zucchini, cut in 1/2 lengthwise & sliced
1 tomato, chopped
1/2 tsp. salt
1/4 tsp. pepper
1 c. shredded cheese, cheddar, Swiss or Mozzarella

Spread rice in the bottom of an 8" baking dish. Drop spoonfuls of Ricotta cheese over rice and spread gently to cover. Sprinkle with Parmesan cheese.

In a large skillet, saute garlic, onions, carrots and bell pepper in butter until slightly softened. Stir in tomato sauce, oregano, zucchini, tomato, salt and pepper. Bring to a simmer; cover and cook until vegetables are barely tender. Preheat oven to 350 degrees. Spoon vegetable mixture over Ricotta cheese in baking dish. Top with shredded cheese. Bake for about 20 minutes or until hot through and cheese is bubbling. Yield: 6 servings.