1/2 lb. lean ground beef
1/2 c. chopped onion
1/2 c. chopped green pepper, fresh or frozen
1 clove garlic, crushed
1 (8 oz.) can tomatoes
1 (8 oz.) can tomato sauce
1/4 c. chopped parsley
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 1 lg. eggplant, sliced
1 c. shredded Mozzarella cheese

Cook ground beef, onion, green pepper and garlic in a large saucepan until the meat is brown. Drain off fat. Add tomatoes, tomato sauce, 1/2 parsley, oregano, basil and salt. Heat to boiling, stirring occasionally; reduce heat, simmer, uncovered 1 hour.

Mix together the 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, 350 degrees for 45 minutes. Let stand 15 minutes. Serves 4.