1 1/2 lbs. zucchini, cut up
Boiling salted water
1 lb. ground beef
1 med. onion, chopped
1 c. instant rice
1 tsp. seasoned garlic salt
1 tsp. oregano
2 c. (1 pt.) sm. curd cottage cheese
1 can cream of mushroom soup
1 c. grated sharp Cheddar cheese

Cook zucchini in boiling water, until barely tender. Drain well. Saute beef with onion until meat is lightly browned. Add rice and seasonings. Place half the sliced zucchini in bottom of 2 1/2 quart shallow casserole. Cover with meat mixture and spoon over the cottage cheese. Add remaining zucchini, then spread soup over all. Sprinkle with grated cheese. Bake zucchini, uncovered in 350 degree oven for 35-40 minutes or until bubbly hot.