1 lb. ground beef
1 med. onion, finely chopped
1 (15 oz.) can tomato sauce
1 tsp. salt
1 tsp. oregano
1 1/2 c. cottage cheese or ricotta cheese
1/2 c. grated Parmesan cheese
1 egg, lightly beaten
4 med. zucchini
1 c. shredded Mozzarella cheese

Brown beef with onions until beef is no longer pink. Drain off fat. Stir in tomato sauce, salt and herbs. Simmer, uncovered for 10 minutes. Combine cottage cheese or alternative with half the Parmesan cheese and egg until well blended; set aside.

Wash zucchini and slice lengthwise into 1/8 inch thick slices. Oil a 13 x 9 inch baking dish or pan. Use half zucchini to cover bottom of dish. Top with half the cottage cheese mixture and half the meat sauce. Top with remaining zucchini and repeat layering. Sprinkle top with Mozzarella and remaining Parmesan. Bake uncovered at 350 degrees for 1 hour. Let stand 10 to 15 minutes before slicing.