4 small to medium Zucchini, sliced                     2 cans Tomato Soup

1 lb. lean Ground Beef                                      1 T. Spaghetti Seasoning

1 medium Onion, chopped                                  Cheddar Cheese

1 cup Rice, (dry) then cooked                            1 cup Parmesan Cheese

1 can Stewed Tomatoes


Steam zucchini with very little water in covered saucepan until half cooked.  Drain well and place in large buttered casserole dish.  Brown ground beef and onion; drain excess fat.  Cover squash with beef mixture.  Sprinkle cooked rice over beef.  In separate bowl, combine stewed tomatoes, tomato soup, and seasoning.  Spread this mixture evenly over rice.  Top with cheddar and parmesan cheeses.  Bake at 350 for 15 to 20 min. until heated through.  (*Note:  1 ½  to 2 cups (dry, then cooked) elbow macaroni can be used instead of rice)


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