1 1/2 lb. (6 or 7) zucchini
1 lb. ground beef
1 lg. onion, chopped
1 c. instant rice
1 c. grated Cheddar cheese
1 tsp. seasoned salt
1 tsp. oregano, optional
1 pt. small curd cottage cheese
2 cans cream of mushroom soup

Cut zucchini in 1/4 inch rounds and boil until barely tender; drain well. Saute beef and onion until lightly brown. Add rice. Also add salt and oregano. Mix lightly the cottage cheese, mushroom soup and grated cheese. Place 1/2 of of the zucchini in bottom of 2 1/2 quart shallow greased casserole.

Cover with beef mixture, spoon over the cottage cheese mixture. Add remaining zucchini. Spread 1 can of mushroom soup over all. Sprinkle with grated cheese. Bake uncovered at 350 degrees for 35 to 40 minutes or until bubbly hot.

Serves 8 to 10.

(Meadow Lake)