Italian Style Zucchini Bake

1/2 lb. lean ground beef
1 cup chopped onions
1 clove garlic, crushed
1 lb. zucchini, sliced
3 cup cooked rice
1 cup grated Monterey Jack cheese (4 oz.)
4 eggs, beaten
3/4 cup milk
1 tbsp. salt
1/2 tsp. pepper
1 can (15 oz.) tomato sauce
1/2 tsp. each basil, oregano, and seasoned pepper
1 tsp. garlic salt

Cook beef, onions, add garlic until meat loses its red color. Add zucchini, cover, and cook 3 or 4 minutes. Remove from heat. Stir in rice and Monterey Jack cheese; mix well. Combine eggs, milk, salt, and pepper. Stir into rice mixture. Turn into a greased shallow 2 quart casserole. Bake at 350F for 30 minutes or until set. Meanwhile, blend tomato sauce and seasonings. Simmer about 5 minutes. Cut zucchini mixture into squares and serve with tomato sauce. Sprinkle with parmesan cheese, if desired.

Makes 6 servings

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Cajun Country -- New Iberia, Louisiana