1 1/2 lbs. zucchini (in 1/4 rounds, 6 c.)
1 lb. ground beef
1 c. chopped onion
1 c. instant rice
1 tsp. garlic salt
1 tsp. oregano
1/4 tsp. basil
1/4 tsp. pepper
2 c. cottage cheese
1 can cream of mushroom soup
1 c. grated sharp cheddar cheese

Cook zucchini in boiling salt water, until barely tender; drain well. Saute beef with onion until meat is lightly browned. Add rice and seasonings. Place half the sliced zucchini in bottom of 2 1/2 quart shallow casserole. Cover with beef mixture and spoon over cottage cheese. Add remaining zucchini, then spread soup over all. Sprinkle with grated cheese. Bake, uncovered at 350 degrees for 35 to 40 minutes or until bubbly. Serves 8. (1/2 cup only 19 calories!)