Cheesy Beef and Tomato Casserole

1	lb lean (at least 80%) ground beef
1	medium onion, chopped (1/2 cup)
1/2	teaspoon salt
1/8	teaspoon pepper
3/4	cup uncooked medium-grain white rice
1	cup water
1	medium zucchini, cut into 1/4-inch-thick slices (2 cups)
1	large tomato, chopped (1 cup)
1	can (19 oz) Progresso® Vegetable Classics tomato basil soup
2	cups shredded mozzarella cheese (8 oz)

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1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Sprinkle with salt and pepper.
2. Place rice and water in baking dish; stir to mix. Layer cooked beef, zucchini and tomato over rice. Pour soup over top. Cut 16x12-inch sheet of foil; spray with cooking spray. Cover dish with foil, sprayed side down.
3. Bake 40 minutes. Uncover dish; sprinkle cheese over top. Bake uncovered 10 to 15 minutes longer or until edges are bubbly and cheese is lightly browned.