1/2 lb. lean ground beef
1 med. onion, finely chopped
2 cloves garlic, minced
1 can (15 oz.) tomato sauce
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. dried marjoram
Salt to taste
1 1/2 c. dry cottage cheese or low-fat ricotta cheese
1/2 c. freshly grated Parmesan cheese
1 egg, lightly beaten
4 med. zucchini
1 c. shredded part-skim mozzarella cheese

In a large skillet brown beef with onions and garlic until beef is no longer pink; drain. Stir in tomato sauce, herbs and salt. Simmer uncovered, for 10 minutes.

Combine cottage cheese (or alternative) with 1/4 cup Parmesan cheese and egg until well blended; set aside. Wash zucchini and slice lengthwise into 1/8 inch slices.

Oil a 13 x 9 x 2 inch baking dish. Cover bottom of dish with half the zucchini. Top with half the cottage cheese mixture and half the meat sauce. Top with the remaining zucchini and repeat layering. Sprinkle with mozzarella and remaining 1/4 cup of Parmesan. Bake, uncovered, at 350 degrees for 1 hour. Let stand 10-15 minutes before slicing. Serves 6.