PIZZARELLI LAYERED CASSEROLE 

1 cup rice
3 medium zucchini cut into 1/2 inch slices
2 medium onions, chopped
1 (15 ounce) can tomato sauce
2 tsp. Oregano
1 tsp. Garlic salt
1 cup shredded fat free mozzarella cheese
 

Prepare rice according to package directions.  While rice is cooking.  Sauté zucchini and onions in a pan sprayed with Pam until tender and most of liquid is evaporated.  Combine tomato sauce, oregano and garlic salt.  Spoon one-half zucchini and onion mix over rice.  Top with one-half tomato sauce mixture.  Sprinkle 1/2 mozzarella on top.  Repeat layers ending with cheese.  Bake at 350 degrees until cheese on top is bubbly, about 20 minutes.

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