Harvest Zucchini Casserole

Name Author Other Erin Carter Shirley Ann Carter Clara Dean Patricia Griffin Ethel Heider Ethel Lancaster Martha Tedrow Sara Villat Type Appetizer Dessert Entree Salad Side Dish Soup Ingredients Instructions Cook zucchini in boiling water until barely tender; make sure to drain well.  Sauté beef with onion until meat is lightly brown. Add rice and seasonings. Place half the sliced zucchini in the bottom of a 2.5 quart shallow casserole dish.  Cover with beef mixture and spoon over the cottage cheese.  Add remaining zucchini, then spread soup over entire casserole.  Sprinkle with grated cheese.  Bake uncovered, in a 350 degree oven for 35-40 minutes.