6 c. sliced zucchini
1/4 c. water
1 lb. ground turkey or beef
16 oz. tomato sauce
1/4 lb. chopped mushrooms
1 sm. minced onion
1 clove garlic (minced) or garlic powder to taste
8 oz. shredded Mozzarella cheese
1 tsp. basil
1/2 tsp. oregano
1/2 tsp. thyme
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. bread crumbs (or crushed cheese crackers)
12 oz. (drained) low fat cottage cheese
1/2 c. grated Parmesan cheese

Place zucchini in 1 1/2 quart micro-proof baking dish, add the water. Cook, covered on High for 6-7 minutes; drain and set aside.

Crumble meat into 2 quart glass mixing bowl. Cook on High 4 minutes, stirring halfway through cooking time. Pour off drippings.

Combine tomato sauce, mushrooms, onions and spices. Cook on High 6-8 minutes. Stir halfway through cooking time.

Layer 1/3 of zucchini into 11 x 7 x 1 1/2 inch micro proof baking dish. Sprinkle with 2 tbsp. of bread crumbs and top with 1/3 of meat mixture, and 1/2 of cottage cheese and Mozzarella.

Repeat for second layer, ending with layer of zucchini topped with remaining meat mixture and bread crumbs. Sprinkle with Parmesan cheese. Cover with wax paper and cook on High 10-12 minutes, rotating dish one-quarter turn, halfway through cooking time. Let stand, covered, 5-10 minutes before serving. 8-10 servings. Serve with salad and garlic toast.