1/2 lb. ground venison
1 c. onion, chopped
1 (15 oz.) can tomato sauce
1/2 tsp. salt
1/2 tsp. oregano
1/4 tsp. basil
1/8 tsp. pepper
4 med. zucchini, cut into 1/4 inch slices
1 container low-fat cottage cheese (sm. curd)
1 egg
2 tbsp. flour
1/4 lb. skim milk Mozzarella, shredded

Brown venison and onion. Drain. Add tomato sauce, seasonings, and 1 tablespoon flour. Combine cottage cheese with the egg. Arrange zucchini in 12 x 8 inch pan in single layer. Sprinkle with remaining tablespoon flour. Put layer of cottage cheese mixture over zucchini, then a Mozzarella cheese layer; repeat, ending with meat mixture. Bake at 350 degrees for 40 minutes. Let stand 15 minutes before cutting.