2 lbs. zucchini, sliced
1 lb. lean ground beef
1 tsp. salt
1/4 tsp. each pepper and garlic powder
1 c. finely chopped onions
3 c. cooked rice
1 (4 oz.) can chopped green chilies
2 eggs, beaten
1 1/2 c. cottage cheese
1 c. grated Parmesan cheese
2 c. grated Cheddar cheese

Cook zucchini in salted water about 5 minutes. Drain thoroughly and set aside. Saute meat, seasonings, and onions until meat is no longer pink and onions are no longer crisp. Add rice, green chilies, and zucchini. Blend eggs, cottage cheese, and Parmesan cheese. Stir into meat mixture. Turn into 2 greased, shallow 2 quart casseroles. Top each with 1 cup Cheddar cheese. Bake one at 350 degrees for 30 minutes. Wrap and freeze the other.