Beef Zucchini Casserole

Beef Zucchini Casserole

1 1/2 lbs. sliced zucchini (about 3 large)

4 medium sliced tomatoes

1 t. salt

1 1/2 lbs. ground beef, cooked and drained

1/4 C. chopped onion

3/4 C. raw rice (not instant)

2 T. chopped parsley

1/4 C. chopped green pepper

1 C. shredded Cheddar cheese

Line bottom of a 9-inch-by-13-inch pan with half of the zucchini, tomatoes and salt. Mix remaining ingredients together, with the exception of the cheese, and place on top.

Put the other half of the zucchini, tomatoes and salt on top. Cover and bake for 1 1/2 hours at 375 degrees. Uncover, sprinkle with cheese and cook until melted.

Makes 8 to 10 servings