2 lb. zucchini squash
2 eggs
2 c. cottage cheese
3/4 c. uncooked instant rice
1/2 c. chopped onion
2 tbsp. minced parsley
1 1/2 tsp. crushed marjoram
3/4 tsp. salt
Few drops Tabasco sauce
3/4 c. grated Parmesan cheese
1 lb. Canadian bacon, cut into 16 slices

Heat oven to 350 degrees. Cut unpared zucchini crosswise into 1/2" slices. Cook, covered in 1/2" to 1" boiling salted water 5 minutes; drain well. Beat eggs slightly with a fork; stir in remaining ingredients, except Parmesan cheese and bacon. Arrange a layer of zucchini slices in oblong baking dish, 11 1/2" x 7 1/2" x 1 1/2". Cover with half of cheese rice mixture. Repeat layers, sprinkling top layer with Parmesan cheese. Overlap bacon slices on top. Bake, uncovered 1 hour. Makes about 8 servings.