1 lb. ground round beef
2 tbsp. olive oil
1 small onion, chopped
2 cloves garlic, minced
2 pkgs. boil in bag rice
5 medium tomatoes
salt and fresh ground black pepper, to taste
1 tsp. dried oregano
1 tsp. dried basil
1 cup Parmesan cheese

Zucchini:

3 medium zucchini, sliced into 1/4-inch rounds
1 tbsp. olive oil
3 tbsp. butter
2 cloves garlic, minced
Parmesan cheese, for sprinkling

Sauté chopped onions and minced garlic in olive oil. Add ground beef when onions are translucent. Season meat with salt, pepper, oregano, and basil. Cook until meat is browned.

Meanwhile prepare 2 packages of boil in bag rice according to directions. Mix cooked meat mixture with rice and set aside.

Slice zucchini in quarter-inch rounds and sauté in a tablespoon of olive oil, 3 tablespoons of butter, 2 cloves of minced garlic and a sprinkle of Parmesan cheese until crisp tender.

Spray 3-quart casserole dish with cooking spray and place a layer of freshly sliced tomatoes on the bottom, sprinkle a little salt, pepper, oregano and basil over tomatoes.

Add a layer of the sautéed zucchini.

Add a layer of meat/rice mixture.

Repeat layer of sliced tomatoes, layer of zucchini, meat mixture, zucchini and end with top layer of chopped tomatoes, seasoned with salt, pepper, oregano, basil and a generous amount of Parmesan cheese.

Bake at 350°F for 45 minutes or until heated through

Note: If you have fresh parsley, chop and sprinkle over casserole before serving.

Submitted by: Rosemary Bonacci