1 1/2 med. zucchini, sliced thin
1 tbsp. olive or other vegetable oil
3/4 lb. ground beef
2 cloves garlic, minced or put through press
1 (8 oz.) can tomato sauce
1 can Italian tomatoes, drained (or 2 lg. fresh tomatoes, peeled and chopped - 1
c.)
1/4 tsp. basil
1/2 tsp. oregano
2 tbsp. flour
1 egg
3/4 c. Ricotta or cottage cheese
1/2 lb. Mozzarella or Swiss cheese, shredded
1/2 c. Parmesan cheese, grated

Preheat oven to 375 degrees. Saute meat and garlic in oil (1/2 cup onion can be substituted for garlic). Add sauce, tomatoes, herbs, salt, and pepper; simmer about 10 minutes, stirring occasionally. If too much liquid, simmer longer so some of it evaporates. Mix egg with Ricotta or cottage cheese. Butter or oil 9 x 13 x 2 inch baking dish and put a layer of zucchini on bottom. Sprinkle with 1 tablespoon flour, then layer of cottage cheese mixture sprinkled with Mozzarella and Parmesan cheese, then layer meat sauce. Repeat, sprinkling a little cheese on top. Bake 40 minutes. Let stand about 10 minutes before serving.