1 1/2 lb. zucchini, cut in 1/4" rounds (6 c.)
1 lb. ground beef
1 med. onion, chopped
1 c. rice
1 tsp. season & garlic salt
1 tsp. crushed oregano
2 c. (1 pt.) sm. curd cottage cheese
1 can (10 1/2 oz.) cream of celery soup
1 c. grated sharp cheese

Cook zucchini in boiling salt water until barely tender. Drain. Saute beef with onion. Add rice and seasonings. Place 1/2 zucchini in bottom of 2 1/2 quart shallow casserole. Cover with beef mixture and spoon over the cottage cheese. Add remaining zucchini, then spread soup over all. Sprinkle grated cheese. Bake uncovered at 350 degrees for 35-40 minutes. Serves 8.