1/2 lb. lean ground beef
1/3 c. chopped onion
1 jar (16 oz.) spaghetti sauce
4 med. size zucchini
1 egg
1 container (8 oz.) creamed cottage cheese
2 tbsp. flour, divided
1/4 lb. mozzarella cheese, shredded
1/2 c. toasted bread crumbs

Place beef and onion in a 2 quart casserole. Microwave uncovered on high for about 5 minutes or until done. Drain off excess fat and juice. Stir in spaghetti sauce. Microwave uncovered on high for 5 minutes. Let stand while assembling other ingredients. Slice zucchini lengthwise into 1/4 inch slices. In a bowl, beat egg and stir in cottage cheese until well mixed.

In bottom, of greased 12 x 8 x 2 inch glass baking dish arrange one layer of zucchini slices. Sprinkle with 1 tablespoon of flour. Top with cottage cheese mixture and half of meat mixture. Repeat with remaining zucchini, flour and meat mixture. Cover with waxed paper. Microwave on high for 18-19 minutes, giving dish half turn after 8 or 9 minutes. Combine mozzarella and bread crumbs and spread over top. Microwave for 2 minutes. Makes 2 servings.