6 c. sliced zucchini
1/4 c. water
1 lb. lean ground beef
2 (8 oz.) cans tomato sauce
1/4 lb. mushrooms, chopped
1/4 c. bread crumbs, divided
12 oz. dry or lowfat, drained cottage cheese
4 oz. shredded Mozzarella cheese
1/3 c. Parmesan cheese, grated
1 sm. onion, minced
1 clove garlic, minced
1 tsp. basil
1/2 tsp. oregano
1/2 tsp. thyme
1/2 tsp. salt
1/4 tsp. pepper

Place zucchini in 1 1/2 quart micro-proof baking dish, add water. Cover and cook on high 6-7 minutes. Drain and set aside.

Crumble beef into 2-quart glass mixing bowl. Cook on high for 4 minutes, stirring half way through cooking time. Pour off fat.

Combine tomato sauce, mushrooms, onion, garlic, basil, oregano, thyme, salt and pepper. Add meat. Cook on high 6-8 minutes. Stir half way through.

Layer 1/3 zucchini in 7 x 11 x 1 1/2 inch microwave baking dish. Sprinkle with 1 tablespoon bread crumbs and top with 1/3 meat mixture and half of cottage cheese and Mozzarella. Repeat for second layer. Top with meat and bread crumbs. Sprinkle with Parmesan cheese.

Cover with waxed paper. Cook on high for 10-12 minutes, rotating 1/4 way through. Let stand 5-10 minutes. 8-10 servings. Total cooking time: 26 to 31 minutes.