Zucchini Garden Casserole - cooking recipe

Ingredients

4 medium, ripe tomatoes, peeled and sliced
4 sliced zucchini (1 1/4 lb.)
2 tsp. salt
1 1/2 lb. lean ground beef
2/3 c. long grain rice (uncooked)
2 Tbsp. chopped parsley
1/4 tsp. each: cinnamon, allspice and pepper
1/4 c. each: chopped green pepper and onion
1/4 c. tomato juice
1 c. shredded Cheddar cheese

Preparation

Grease a 9 x 13-inch baking dish.
Arrange half the tomatoes on the bottom.
Arrange half the zucchini over tomatoes and sprinkle with 1/2 teaspoon salt.