3 lb. zucchini, sliced
1 lg. onion, chopped
1 tsp. seasoning salt
1 tsp. oregano
1 can cream of mushroom soup
1 c. grated Cheddar cheese
1 lb. ground beef
1 c. minute rice
1 tsp. salt
1 pt. ricotta cheese

Cook zucchini in salted water in saucepan until tender-crisp; drain well. Brown beef with onion in skillet, stirring until crumbly. Stir in rice and seasoning, mixing well.

Layer half the zucchini, all the ground beef mixture and ricotta cheese in shallow casserole. Top with remaining zucchini, soup and Cheddar cheese. Bake at 350 degrees for 35-40 minutes or until bubbly. Makes 12 servings.