| 5 ½ Cups | Fresh Zucchini, sliced, use small sized |
| 1lb | Lean Ground beef |
| 1 | Medium onion, fine chopped |
| 1 ½ Cup | Cooked white rice |
| 1 | 10 ½ oz Can cream of Mushroom soup |
| 2 1/4 Cup | Cream style cottage cheese, well drained |
| 1 tsp. | Chef Johnny's E Z Season Greek |
| 1 Cup | Shredded cheddar cheese |
| Salt and Pepper to taste |
In a large stockpot of boiling salted water, cook the sliced fresh zucchini for 3 to 4 minutes; drain well. In a large skillet, cook the ground beef and diced onions until meat is browned; drain off excess fat. Remove from the heat and stir in the cooked rice, soup, EZ Season, garlic and salt and pepper to taste. Spray with oil a 9X9 glass-baking dish and arrange half of the zucchini. Top with the beef rice mixture and then the cottage cheese. Now layer on top the remaining zucchini slices. Cover with foil and refrigerate overnight. To cook; preheat oven to 350 degrees and bake uncovered for 1 hour. Remove from the oven and sprinkle with the cheddar cheese and return to oven and bake additional 3 minutes or until the cheese is melted.
© Chef Johnny 2000