Zucchini Casserole

Late summer comfort food at it's best.  And it's a good way to use up zucchini that is delicious, but not sweet.

1 1/2lb zucchini

1lb hamburger

1 onion

oregano, salt, pepper, and other italian style spices to taste

1 cup instant rice

16 oz cottege cheese

1 can cream of mushroom soup

1 1/2cup shredded cheese

Slice zucchini into microwave bowl.  Cover with plastic wrap and cook for 5-10 min.  You're looking for half cooked or so.

Meanwhile, in large fry pan, brown the hamburger and onion; seasoning to taste.  When completely cooked drain off fat if there is any and stir in the rice.

Meanwhile, in medium bowl, combine cottege cheese and cream of soup.  Set aside.

Now it is time to layer it all together.  Get out your 9X13" pan and start layering.

First is the zucchini, topped with hamburger mix, topped with cottege cheese mix, and finally topped with the grated cheese.

Bake at 350* for 30 min.  This serves 8-12 depending on how hungry you are or on how much you like it.

 This could also be made lighter by using fat free cottege cheese and cream of mushroom soup.  You can also use 2% cheese, but I wouldn't do the fat free because it doesn't melt as nice.  I like to use the 7% fat or lower hamburger so I don't have to drain the fat.