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Zucchini Rice Casserole Italiano

4 c Thinly sliced zucchini
1 lb Ground chuck
1 c Chopped onion
1 Clove garlic, crushed
1/2 ts Salt
1 ts Dried basil
1/2 ts Dried oregano
1/4 ts Pepper
2 c Cooked rice
1 cn (8 ounce) tomato sauce
1 Egg, beaten
1 c Cream-style cottage cheese
1 c (4 ounces) shredded Cheddar cheese

Cook zucchini, covered, in a small amount of boiling water 2 minutes; drain well, and set aside. Combine beef and next 6 ingredients in a skillet. Cook until meat is browned, drain off pan drippings. Add rice and tomato sauce; set aside. Combine egg and cottate cheese; stir well. Layer half of zucchini in a lightly greased 13x9 inch baking dish; top with meat mixture and cottage cheese mixture. Top with remaining zucchini. Cover and bake at 350 for 20 minutes. Add cheddar cheese; bake, uncovered, an additional 5 minutes. Makes 6 servings.

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