Beef and Zucchini Casserole

This zucchini and ground beef casserole is layered like lasagna, with ground beef and rice, zucchini, and ricotta cheese.

• 4 cups thinly sliced zucchini
• salt
• 2 tablespoons oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 pound lean ground beef
• 1/2 teaspoon oregano
• 1/4 teaspoon pepper
• 1 cup cooked rice
• 1 can (8oz) tomato sauce
• 1 cup ricotta cheese
• 3/4 cup shredded sharp cheddar cheese
• 1 egg

Toss zucchini with 1 teaspoon salt and let stand 20 minutes; drain. Place half of the zucchini in a buttered 2-quart casserole. Heat oil in skillet; sauté onion and garlic until tender; add ground beef and cook until no longer pink. Drain off excess fat; add oregano, pepper, and 1/2 teaspoon salt or more to taste. Stir in rice and tomato sauce. Spread over zucchini in casserole. Combine ricotta cheese, 1/2 cup Cheddar cheese, and egg; spoon over meat mixture. Top with remaining zucchini and sprinkle with remining Cheddar cheese. Bake in preheated 350° oven 20-25 minutes, or until bubbly.
Serves 4 to 6