1 1/2 lb. zucchini (4 to 5 c.), cut in 1/4 inch diced
2 tbsp. butter
1 med. size onion, minced
1 clove garlic, crushed or minced
1 lb. ground beef
1 c. uncooked rice
1 tsp. basil
2 c. creamed cottage cheese
1 can (10 1/2 oz.) condensed tomato soup
3/4 c. water
1 c. shredded American or cheddar cheese

Cook zucchini in small amount boiling salted water until barely tender (omit if like vegetables crisp). Melt butter in skillet, add onion and garlic. Cook and stir until onions are transparent. Don't brown. Add meat. Cook until begins to brown, stirring occasionally. Stir in rice and basil.

Arrange half zucchini slices in bottom of greased 2 1/2 quart baking dish. Top with meat mixture, then cottage cheese and remaining zucchini.

Combine soup and water; pour over zucchini. Sprinkle top with shredded cheese. Bake uncovered in 350 degree oven for 35 to 40 minutes until thoroughly heated and until browned on top. Serves 6 to 8.

NOTE: Precooked rice works best in the recipe although regular or brown rice may be used.