1/2 lb. lean ground beef
1/2 c. chopped onion
1/2 c. chopped green pepper
1 clove garlic, crushed
1 (8 oz.) can tomatoes
1 (8 oz.) can tomato sauce
1/4 c. chopped fresh parsley OR 2 tbsp. dried parsley flakes
1 tsp. crushed oregano
1 tsp. crushed basil
1/2 tsp. salt
1 1/2 c. low-fat cottage cheese
1 egg
1 lg. zucchini or 3 med. zucchini
1 c. (4 oz.) shredded mozzarella cheese

Cut lengthwise into 9 slices, about 1/4 inch thick, partially cooked OR 1 large eggplant, sliced lengthwise, partially cooked.

Cook ground beef, onion, green pepper, and garlic in large saucepan until meat is brown; drain off fat. Add tomatoes, tomato sauce, 1/2 parsley, oregano, basil and salt. Heat to boiling, stirring occasionally; reduce heat. Mix together cottage cheese, egg and remaining parsley. In ungreased 8-inch square baking dish, spread thin layer of meat sauce. Layer 1/3 each of zucchini, sauce, mozzarella cheese, and cottage cheese mixture. Repeat twice. Bake uncovered at 350 degrees for 45 minutes. Let stand 15 minutes.