6 c. sliced zucchini (about 1 3/4 lbs.)
1/2 lb. ground beef
1 sm. clove garlic, minced
1 (8 oz.) can tomato sauce
1 tsp. salt
1/4 tsp. dried oregano leaves
1/4 tsp. dried basil leaves
1 c. sm.-curd cottage cheese
1 egg, beaten
1 tbsp. parsley flakes
1/4 c. dry bread crumbs
1 c. shredded Mozzarella cheese (4 oz.)

Cook zucchini in boiling water in saucepan until tender-crisp, about 5 minutes. Drain. Cook ground beef and garlic in skillet until beef is browned, about 5 minutes. Stir tomato sauce, salt, oregano and basil into beef. Stir together cottage cheese, egg and parsley.

Layer as follows: Place half the zucchini in greased 8 inch square pan. Sprinkle with half of bread crumbs. Spread with half of cottage cheese mixture, then with half of beef mixture and half of Mozzarella cheese. Repeat layers, but reserve remaining Mozzarella cheese.

Bake at 350 degrees for 25 minutes. Sprinkle with reserved cheese. Return to oven just long enough to melt cheese, about 3 minutes. Serves 4-5.

TOASTER OVEN METHOD: 38 minutes cooking time--Use ingredients listed in basic recipe. Prepare as for oven. Bake at 350 degrees for 25 minutes. Sprinkle with remaining half of Mozzarella cheese. Return to toaster-oven just long enough to melt cheese, about 3 minutes.

MICROWAVE OVEN (high setting) : 21 to 25 minutes cooking time--Use ingredients listed in basic recipe. Place zucchini in an 8 inch square glass baking dish. Cover with waxed paper. Microwave (high setting) 7 to 8 minutes or until tender-crisp. Drain and reserve. Crumble beef into 1 quart glass casserole; add garlic. Microwave, uncovered, 2 to 3 minutes or until meat is cooked. Stir to break up pieces; drain. Stir in tomato sauce, salt, oregano and basil.