2 c. cooked white rice
15 oz. Ricotta cheese
2 tbsp. grated Parmesan cheese
1 clove garlic, minced
1 med. onion, sliced
1 sm. red or green pepper, diced
2 tbsp. butter
1 can (8 oz.) tomato sauce
1 tsp. dried oregano
1 med. zucchini, sliced
2 sm. carrots, diced
1/2 tsp. salt
1/4 tsp. pepper
1 c. shredded Mozzarella cheese

Spread cooked rice in the bottom of an 8 inch baking dish. Drop spoonfuls of Ricotta cheese over rice and spread gently to cover rice. Sprinkle with Parmesan cheese.

In a large skillet, saute garlic, onion, carrots and pepper in butter (butter) until softened. Stir in tomato sauce, oregano, zucchini, salt and pepper. Bring to a simmer; cover and cook until vegetables are barely tender.

Preheat oven to 350 degrees. Spoon vegetable mixture over Ricotta cheese and rice in baking dish. Top with shredded Mozzarella cheese. bake for 10 minutes or until hot through and cheese is bubbling.

Yield: 6 servings. Can be used as a side dish or a meatless main dish