1 1/2 lbs. zucchini, sliced 1/4 in. thick
3/4 c. shredded Cheddar cheese
1/2 c. uncooked rice (long cooking kind)
1 can mushroom soup
1 c. water
1 can mushrooms (undrained)
1 tsp. salt
1/4 tsp. pepper
2 slices bacon

Place half of zucchini in bottom of 9 x 13 pan. Alternate cheese and rice, (save some of cheese for the top). Top casserole with remaining zucchini. Combine soup, water, salt and pepper. Pour liquid over casserole. Top all with remaining cheese and bacon. Bake in 350 degree oven for 30 minutes (covered). Uncover and bake for 30 minutes longer, or until zucchini and rice is tender. I have used the golden mushroom soup which is very good.