2 lbs. zucchini, cut into 1/2 inch slices
1/2 c. boiling water
2 eggs, lightly beaten
1 lb. cottage cheese
1 c. cooked brown rice
1 onion, finely chopped
Sea salt to taste
1/2 c. Parmesan cheese

1. Place zucchini and boiling water in a saucepan, cover and boil 5 minutes. Drain and use liquid in soup.

2. Preheat oven to 350 degrees.

3. Combine the eggs, cottage cheese, rice, onion and salt. Place half the zucchini in bottom of buttered casserole, top with half the rice mixture, then repeat layers.

4. Sprinkle with Parmesan cheese and bake 45 minutes. Yield: 3 servings.