Zucchini Garden Casserole

An old handwritten recipe from (we think) "Ma Virg".

4 medium-sized ripe tomatoes, peeled and sliced
4 zucchini (1 1/2 lbs.), sliced
2 tsp. salt
1 1/2 lbs. ground beef
2/3 cup uncooked rice
2 Tbsp. chopped parsley
1/4 cup each green pepper and onion
1/4 tsp. each cinnamon, allspice and pepper
1 cup tomato juice
1 cup shredded longhorn cheese

Grease a 9 x 13 inch baking dish. Arrange half of the tomatoes on the bottom. Arrange 1/2 zucchini over tomatoes and sprinkle with 1/2 tsp. salt.

In bowl, combine beef, rice, parsley, green pepper, onion, cinnamon, allspice, pepper, 1 tsp. salt, and tomato juice; mix well and pat into casserole. Top with remaining zucchini, then with remaining tomatoes; sprinkle with remaining 1/2 tsp. salt.

Cover and bake in 375F oven for 1 1/2 hours or until vegetables are tender. Uncover, sprinkle with cheese and bake another 15 minutes, or until cheese is melted.

Serves 4 to 6.