6 c. sliced, unpeeled zucchini
1 lb. lean ground beef
1 sm. onion, chopped
1 clove garlic, minced
2 tbsp. corn starch
1 c. water
1 tsp. instant beef bouillon
3/4 tsp. salt
1/2 tsp. dried oregano leaves
1/2 c. plain yogurt
2 tomatoes, sliced thin
1/3 c. chopped green pepper
1/2 c. (2 oz.) shredded Cheddar cheese

Place zucchini in 12 x 8 inch microwave-safe baking dish. Cover with plastic wrap. Microwave (high) 7 to 8 minutes or until tender-crisp. Let stand, covered. Crumble ground beef into 1-quart microwave safe casserole. Add onion and garlic.

Microwave (high), uncovered, 5 to 6 minutes or until meat is set, stirring once. Drain. Stir in corn starch, water, bouillon, salt, and oregano; mix well. Microwave (high), uncovered, 2 1/2 to 3 minutes or until mixture boils, stirring once. Stir in yogurt.

Drain zucchini. Arrange evenly in baking dish. Top with tomato slices and green pepper. Spoon meat mixture onto vegetables, spreading evenly. Cover with waxed paper. Microwave (high) 6 to 8 minutes or until heated through, rotating dish once. Sprinkle with cheese.

Microwave (high), uncovered, 1 to 2 minutes or until cheese is melted.