1 lb. lean ground beef
1 can (15 oz.) tomato sauce
1 1/2 tsp. garlic powder
1 tsp. basil leaf
1 tsp. oregano
1 (12 oz.) container cottage cheese (drained) OR
12 oz. container ricotta cheese
1/4 c. Romano cheese, grated
1 egg
1 1/2 lbs. zucchini, cut lengthwise into 1/4 inch slices
2 tbsp. flour
1 c. shredded Mozzarella cheese
1/4 c. grated Romano cheese

Cook meat in large skillet until brown; drain. Stir in tomato sauce. garlic, basil and oregano, heat to a boil. Reduce heat and simmer uncovered until mixture is the consistency of spaghetti sauce, about 10 minutes.

Use a 9x9x2 inch baking pan. Coat with vegetable oil or spray. Mix cottage or ricotta cheese with 1/4 cup Romano cheese and egg. Layer half each of zucchini, flour, cheese mixture, meat sauce and Mozzarella cheese; repeat. Sprinkle 1/4 c. Romano cheese on top. Bake at 350 degrees uncovered 45 minutes. Let stand for 20 minutes before serving. Cut into squares.