3 c. shredded zucchini
3 c. cooked rice
1 1/2 c. shredded Cheddar cheese
1 can cream of celery soup
2 eggs, beaten
1/4 c. chopped onion
1/4 tsp. pepper
Grated peel of 1 lemon

In large saucepan, parboil zucchini for 3 minutes. Drain well. In large bowl, combine zucchini and remaining ingredients, blend well. Pour into shallow baking dish. Bake in a 350 degree oven for 40-45 minutes.