3 lb. zucchini, unpeeled
1 qt. spaghetti sauce or thick tomato sauce
1 c. bread crumbs
2 lbs. cottage cheese
4 eggs
2 tbsp. chopped parsley
1/2 tsp. oregano and basil
Salt and pepper
1 c. Parmesan or Romano cheese
1 lb. grated Mozzarella

Scrub squash, trim ends, cut into thin slices. Boil 1 inch water in soup pot with 1 teaspoon salt, cook squash until jut limp and translucent, 5 minutes. Drain on absorbent towels.

Spoon thin layer tomato sauce into 9x13x2 inch pan. Sprinkle 1/4 inch crumbs, layer of squash. Combine cottage cheese, eggs and seasonings and half of Parmesan cheese, half of remaining crumbs, spoon half this mix on top of squash. Repeat layers. Bake 1 hour at 350 degrees. Let stand 20 minutes before serving.