1 lb. lean ground beef
1 sm. onion, minced
4 med. tomatoes, peeled and sliced
2 c. Garden Fresh Tomato Sauce
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. dried rosemary
4 med. zucchini, stemmed
Salt and pepper to taste
1 c. Ricotta cheese
1 c. sm. curd cottage cheese
2 eggs
4 oz. Mozzarella cheese, shredded
1/3 c. grated Parmesan cheese

Heat oven to 375 degrees.

In large skillet, saute beef and onion; drain off fat. Add tomatoes, tomato sauce, and seasonings. Simmer, uncovered, 15 minutes. Stir occasionally. Slice zucchini lengthwise (to resemble lasagna noodle) about 1/4 inch thick. Grease 9 x 13 inch baking dish. Arrange 1/2 of slices in bottom; sprinkle with salt and pepper. Blend Ricotta, cottage cheese, and eggs; spread over zucchini. Top with 1/2 Mozzarella and 1/2 meat sauce. Layer with remaining zucchini, Mozzarella, and sauce. Sprinkle with the Parmesan cheese. Bake, uncovered, for 40 to 45 minutes or until zucchini is tender and ingredients are hot and bubbly. Let stand a few minutes before cutting.