2 lbs zucchini
1 large onion, chopped
1/3 cup raw long grain rice
1 can cream of mushroom soup
2 beaten eggs
2 tbsp butter or margerine
grated cheddar cheese

Cook zucchini and onion until tender, then drain. Add rice, soup, eggs and butter/margerine. Mix well and pour into 2 quart casserole. Top with LOTS of cheddar cheese. Cover and bake for 1 hour at 350 degrees.

NOTE: I have made this using yellow squash rather then zucchini and substituting mozzarella cheese for the cheddar. Also delicious!