2-3 c. sliced fresh zucchini
1/2 lb. ground beef
1/2 c. chopped onion
1 sm. clove garlic, crushed
1/2 tsp. salt
1/2 tsp. basil
1/4 tsp. oregano
1/4 tsp. pepper
1 c. cooked rice (do not over cook)
1/2 c. tomato sauce
1/2 c. cottage cheese
1 egg, beaten
1/2-1 c. grated cheddar cheese

Cook zucchini in boiling salted water 2 to 3 minutes; drain well. Saute ground beef, onion, garlic and seasonings until onions are transparent and meat lightly browned. Stir in rice and tomato sauce. Blend cottage cheese with egg. Arrange half the zucchini slices in a buttered shallow casserole. Spoon meat on meat-rice mixture. Spread cottage cheese mixture over meat. Top with remaining zucchini slices. At this point, the casserole may be frozen. Top with grated cheddar cheese. Bake, uncovered at 350 degrees for 20 to 25 minutes, or until hot and bubbly. Yield: 4 servings.