1 lb. ground beef
1 (15 oz.) can tomato sauce
1 1/2 tsp. garlic salt
1 tsp. basil leaves
1 tsp. oregano leaves
1 carton (12 oz.) dry cottage cheese
1/4 c. grated Romano cheese
1 egg
1 1/2 lb. zucchini, cut in 1/4 inch lengthwise slices
2 tbsp. flour
1 pkg. (4 oz.) shredded Mozzarella cheese
1/4 c. grated Romano cheese

Heat oven to 350 degrees. Brown meat in skillet. Drain off fat. Stir in tomato sauce, garlic salt, basil and oregano leaves. Heat to boiling. Reduce heat and simmer uncovered until mixture is consistency of spaghetti sauce (10 minutes).

Spray a 9 x 9 x 2 baking pan with nonstick vegetable spray. Mix cottage cheese, 1/4 cup Romano cheese and the egg. Layer half each of zucchini, flour, cottage cheese mixture, meat sauce and Mozzarella cheese. Repeat. Sprinkle 1/4 c. Romano cheese on top. Bake 45 minutes uncovered.