Zucchini Garden Casserole

• 4 medium zucchini (about 1-1/2 pounds), sliced
• 1 tablespoon olive oil
• 1 can (28 ounces) diced tomatoes, drained
• 1 cup uncooked instant rice
• 1/4 cup chopped green pepper
• 1/4 cup chopped onion
• 2 tablespoons chopped fresh parsley
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon pepper
• 1-1/2 pounds lean ground beef
• 1 can (8 ounces) tomato sauce
• 1 cup shredded Colby cheese

1. In a large skillet, saute zucchini in oil until crisp-tender. Arrange half of the zucchini in a greased 13x9-in. baking dish. Layer with half of the tomatoes.
2. In a large bowl, combine the rice, green pepper, onion, parsley, and seasonings. Crumble beef over mixture and mix well. Stir in tomato sauce. Spoon over tomato layer. Top with remaining tomatoes and zucchini.
3. Cover and bake at 375u0b0 for 1 hour or until a thermometer reads 160u0b0. Uncover and sprinkle with cheese. Bake 15 minutes longer or until cheese is melted.

zucchini, olive oil, tomatoes, rice, green pepper, onion, parsley, salt, ground cinnamon, ground allspice, pepper, lean ground beef, tomato sauce, colby cheese

Taken from www.tasteofhome.com/recipes/zucchini-garden-casserole/ (may not work)