BAKED ZUCCHINI GRATIN

1 med. Onion, sliced
2 lb. zucchini, sliced
½ c. margarine, melted & divided
2 c. shredded Mozzarella cheese
½ c. plain bread crumbs, for a kick use Italian seasoned
¼ c. grated Parmesan cheese

In a lightly-greased 9x13 pan, layer onion and zucchini, sliced. Drizzle with ¼ cup melted margarine. Sprinkle with Mozzarella cheese. Combine remaining ¼ cup margarine, bread crumbs and Parmesan cheese. Sprinkle evenly over top. Bake at 350 degrees for 35 to 40 minutes, or until zucchini is fork tender.

CHEESY ZUCCHINI RICE CASSEROLE

1 C. uncooked long grain rice (white Minute Rice)
3 medium zucchini, cut into 1/8" slices
1 can (4 oz.) mild chopped green chilies
4 C. shredded Monterey Jack cheese, divided
2 C. sour cream
2 T. green pepper (chopped), optional
2 T. onion, chopped
1 T. minced fresh parsley
1 tsp. salt
1 tsp. dried oregano
1 large tomato, sliced

Cook rice according to package directions. In a saucepan, cook zucchini in 1" of water until crisp-tender; drain and set aside. Place rice in a greased shalow 3 qt. baking dish. Layer with chilies and 1 1/2 C. cheese. In a bowl, combine sour cream, green pepper, onion, parsley, salt and oregano. Spread over cheese. Layer with zucchini and tomato. Sprinkle with remaining cheese. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.