1 3/4 lbs. zucchini
1 lb. ground beef
1 clove garlic, minced
1 (8 oz.) can tomato sauce
1 tsp. salt
2 tsp. Italian seasoning
1 c. sm. curd cottage cheese
1 egg, beaten
1 tbsp. parsley
1/2 c. Parmesan cheese
2 c. (8 oz.) grated Mozzarella cheese
1/4 c. bread crumbs

Slice zucchini lengthwise and place in an 11 3/4 x 7 1/2 x 1 3/4 inch baking dish. Cover with plastic wrap. Microwave on high for 10-12 minutes or until crisp. Drain; set aside.

Place beef and garlic in a 1-quart casserole. Microwave on high for 4-10 minutes or until meat is no longer pink. Stir halfway through cooking. Drain off excess grease. Stir in tomato sauce, salt and Italian seasoning.

Mix cottage cheese, egg and parsley.

Place alternate layers of zucchini, cottage cheese mixture, ground beef mixture, Parmesan and Mozzarella cheese and bread crumbs in baking dish. Cover with waxed paper. Microwave on medium high (70%) 14-16 minutes or until heated thoroughly. Allow to stand 10 minutes. Yield: 6-8 servings.