1 1/2 lb. zucchini, cut in 1/2 inch slices (5 1/2 c.)
1 lb. ground beef
1 med. onion, chopped (1/2 c.)
1 1/2 c. cooked rice
1 (10 1/2 oz.) can condensed cream of mushroom soup
1 tsp. dried oregano, crushed
1/2 tsp. salt
1/4 tsp. garlic powder
2 c. cream style cottage cheese (16 oz.)
1 c. shredded Cheddar cheese (4 oz.)

In saucepan cook zucchini in boiling salted water about 3-4 minutes or until crisp-tender. Drain.

In skillet cook ground beef and onion until meat is browned and onion is tender. Drain off excess fat. Stir in rice, soup, oregano, salt and garlic powder.

In a 12 x 7 1/2 x 2 inch baking dish arrange half of the zucchini. Top with the ground beef mixture, cottage cheese and the remaining zucchini. Cover with foil. Refrigerate up to 24 hours. Uncover and bake in a 350 degree oven for 1 1/4 hours. Sprinkle with Cheddar cheese. Return to oven; bake 2-3 minutes more. Makes 8 servings.