2 lbs. zucchini (about 8 small)
2 eggs
2 cups creamed cottage cheese
3/4 cup uncooked instant rice
1/2 cup chopped onion
2 tbsp. snipped parsley
1 1/2 tsp. marjoram
3/4 tsp. salt
Few drops red pepper sauce
3/4 cup grated Parmesan cheese
1 lb. Canadian-style bacon, cut into 16 slices

Cut unpared zucchini into 1/2" slices. Cook covered in 1" boiling salted water 5 minutes; drain. Beat eggs slightly; stir in remaining ingredients except Parmesan cheese and meat.

Arrange half the zucchini in ungreased baking dish, 11 1/2 x 7 1/2 x 1 1/2". Top with half the rice mixture; repeat. Sprinkle with Parmesan cheese, arrange meat on top. Bake uncovered 1 hour.

oven 350F