Zuchinni Rice

3 cups shredded zuchinni

3 cups cooked rice

1 1/2 cups shredded cheddar cheese

1 can cream of celery soup

2 eggs lightly beaten

1/4 cup onion, finely chopped

Juice of one fresh lemon

Peel of one lemon

1/4 tsp pepper

In a large saucepan parboil zucchini in boiling water for 3 minutes.

Drain well. In a large bowl, combine zuchinni with remaining

ingredients, except lemon peel, blending well. Pour mixture into a 1 1/2 quart

baking dish. Bake at 350 degrees for 40-45 minutes. Garnish with lemon

peel twists.

Makes 4 servings.Brown rice and low fat cheese make this a healthier

recipe.