Zucchini Casserole

1-1/2 pound zucchini
1 pound ground beef
1 medium yellow onion
1 cup instant rice
1/2 teaspoon oregano
1 teaspoon seasoned salt
2 cup cottage cheese
1 cn mushroom soup
1 cup cheddar cheese, grated
  1. Thinly slice and cook zucchini until barely tender. Drain. Brown the beef lightly with the onion, and drain away fat. Add the rice, oregano and salt to meat; mix well.
  2. In a buttered casserole layer half the zucchini, the beef, the cottage cheese, the remaining zucchini, the soup, and the cheddar cheese. Bake at 350° for 35-40 minutes.
Source: Mary Gray