Harvest Zucchini Casserole - cooking recipe

Ingredients

6 c. zucchini, cut in 4-inch rounds
1 lb. ground beef
1 c. chopped onions
1 c. instant rice
1 tsp. garlic salt
1 tsp. oregano
1/4 tsp. basil
1/4 tsp. pepper
1 pt. small curd cottage cheese
1 (10 1/2 oz.) can cream of mushroom soup
1 c. grated sharp Cheddar cheese

Preparation

Cook zucchini in boiling salted water.
Drain well.
Saute beef and onions together until browned.
In 2 1/2-quart casserole dish, add rice and seasoning over 1/2 the zucchini.
Cover with beef mixture and spoon over the cottage cheese.
Add remaining zucchini, then spread soup over all.
Sprinkle with grated cheese. Bake, uncovered, at 350\u00b0 for 35 to 40 minutes or until bubbling. Serves 8.