1 lb. lean ground beef
1 can (15 oz.) tomato sauce
1 1/2 tsp. garlic salt
1 tsp. dried basil leaves
1 tsp. dried oregano leaves
1 carton (12 oz.) dry cottage cheese (1 1/2 c.)
1/4 c. grated Romano cheese
1 egg
1 1/2 lb. zucchini, cut lengthwise into 1/4" slices
2 tbsp. all-purpose flour
1 pkg. (4 oz.) shredded mozzarella cheese
1/4 c. grated Romano cheese

Heat oven to 350 degrees. Cook and stir meat in large skillet until brown. Drain off fat. Stir in tomato sauce, garlic salt, basil leaves and oregano leaves; heat to boiling. Reduce heat and simmer uncovered until mixture is consistency of spaghetti sauce, about 10 minutes.

Use square pan, 9 x 9 x 2 inches, with nonstick finish or coat regular square pan with vegetable spray on for cookware. Mix cottage cheese, 1/4 cup Romano cheese and the egg. Layer half each of zucchini, flour, cottage cheese mixture, meat sauce and mozzarella cheese; repeat. Sprinkle 1/4 cup Romano cheese on top. Bake uncovered 45 minutes. Let stand 20 minutes before serving. Cut into squares. 9 servings - 240 calories each.