Zucchini Casserole
Another survivor from the casseroles of yesteryear, this made a frequent appearence on our table in the summertime. I would imagine that the uncooked instant rice absorbs much of the liquid that the squash gives off, so substituting plain rice might not work.
  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: June Finch, via Mary Gray