3 med. zucchini
2 oz. Monterey Jack cheese with jalapeno
1 sm. onion
1 1/2 lbs. ground beef
1/2 c. bread crumbs
3 tbsp. ketchup
Salt
1 tbsp. butter

About 35 minutes before serving, shred enough zucchini to measure 1 cup. Set remaining zucchini aside. Shred Monterey Jack cheese.

Into medium bowl, grate onion. Add ground beef, bread crumbs, ketchup, and 1/2 teaspoon salt. Mix well. On waxed paper, pat ground beef mixture into an 8x11 inch rectangle. Sprinkle shredded zucchini and cheese over beef mixture, starting on a long side. Roll meat mixture around filling jelly-roll fashion, lifting wax paper to help shape roll.

Press seam and sides to seal. Carefully transfer beef roll, seam side down, to 2-quart oblong baking dish. Cook, covered with waxed paper, in microwave on high for 5 minutes, then on medium for 15 minutes. If necessary, shield ends of beef roll with foil during last 5 minutes of cooking. Let stand covered.

Meanwhile, in 10-inch round baking dish, melt butter on high for 30 seconds. Add zucchini. Cook, covered with plastic wrap, on high for 3-4 minutes, until just tender. Sprinkle with 3/4 teaspoon salt after cooking. Cut beef roll into 12 slices and spoon zucchini along the side of the meat. 6 servings.