1 quart sliced zucchini
1 pound ground beef
1 cup chopped onions
1 clove garlic, crushed
1 teaspoon salt
1 teaspoon basil
½ teaspoon oregano
¼ teaspoon pepper
2 cups cooked rice
1 8-oz. can tomato sauce
1 cup cottage cheese
1 egg, beaten
1 cup shredded cheddar cheese
Cook zucchini in boiling salted water, about 2 minutes, then drain.
Sauté meat, onions, garlic, salt, basil, oregano and pepper in skillet until onions are transparent.
Stir in rice and tomato sauce.
Blend cottage cheese and egg.
Arrange half the zucchini in buttered shallow 2-quart casserole.
Spoon on meat-rice mixture, then spread with cottage cheese.
Top with remaining zucchini and sprinkle with cheese.
Bake at 350 degrees 20 to 25 minutes or until hot and bubbly.
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