4 med. zucchini (about 8 oz. each)

Slice into 1/2-inch thick slices and steam or boil for 2 minutes or until heated through. Drain. Arrange half in a 2-quart utility dish. Reserve remaining half to be layered later.

16 oz. (2 c.) low-fat cottage cheese
2 tbsp. dried parsley
1 egg
1/2 tsp. Italian seasoning

Combine and spread over zucchini in utility dish. Add remaining zucchini slices.

2 c. spaghetti sauce
8 oz. shredded Mozzarella cheese

Spread sauce over zucchini and sprinkle with cheese. Bake at 350 degrees for 30-35 minutes or until heated through. Let stand 10 minutes before serving.