6 c. zucchini, cut in 1/4 inch rounds
1 lb. ground beef
1 med. onion, chopped
1 c. instant rice (or cooked regular rice)
1 tsp. garlic powder or salt
1 tsp. crushed oregano
2 c. cottage cheese (sm. curd)
1 (10 1/2 oz.) can cream of mushroom soup
1 c. grated cheddar cheese

Cook squash in boiling salted water until barely tender. Drain well. Saute beef and onion until meat is lightly brown. Add rice and seasonings.

Place half sliced zucchini in bottom of 2 1/2-quart casserole. Cover with beef mixture and spoon over cottage cheese. Add remaining squash. Spread soup over all. Sprinkle with grated cheese. Bake uncovered at 350 degrees for 35-40 minutes or until bubbly hot.