1/2 lb. lean ground beef
1/3 c. chopped onion
1 (15 oz.) can tomato sauce
1/2 tsp. dried whole oregano
1/4 tsp. dried whole basil
1/4 tsp. pepper
1 c. low fat cottage cheese
1 egg
4 med. zucchini
2 tbsp. flour
1 c. (4 oz.) shredded mozzarella cheese

Coat large skillet with cooking spray, place over medium heat. Cook ground beef and onion in skillet 8 minutes or until meat is browned and onion is tender.

Drain meat, return to skillet and add tomato sauce, oregano, basil and pepper; bring to boil. Reduce heat and simmer, uncovered 5 minutes, stirring occasionally.

Combine cottage cheese and egg; set aside. Cut zucchini lengthwise into 1/4" slices. Arrange half zucchini in 12"x8"x2" glass baking dish sprinkle with 1 tablespoon flour. Spread cottage cheese mixture on top with half of meat mixture. Layer remaining zucchini and 1 tablespoon flour over meat mixture. Sprinkle evenly with mozzarella cheese and cover with remaining meat mixture.

Bake at 350 degrees for 40 to 45 minutes until zucchini is tender. Let stand 10 minutes before serving. 6 servings.