3 med. zucchini, sliced lengthwise
1/4 inch thick
2 tbsp. water
1 lb. bulk Italian sausage
1 sm. onion, chopped
1/2 of a 15 1/2 oz. can meatless spaghetti sauce (1 c.)
1/3 c. ready-to-cook coucsous
1 slightly beaten egg
3/4 c. low-fat cottage cheese
2 tbsp. grated Parmesan cheese
1 c. shredded Mozzarella cheese (4 oz.)

Place zucchini and water in a 10 x 6 x 2 inch baking dish. Cover with vented microwave-safe plastic wrap. Cook on 100% power (high) for 4-6 minutes or until zucchini is crisp-tender, rearrange zucchini once. Drain well; pat dry with a paper towel. Set aside.

Crumble sausage into a 1 1/2 quart casserole. Stir in onion. Cook, covered, on high for 6-8 minutes or until no pink remains and onion is tender, stirring once to break up sausage. Drain off fat. Stir in spaghetti sauce and coucsous.

In a small bowl combine egg, cottage cheese, and Parmesan cheese. Arrange half of the zucchini in the 10 x 6 x 2 inch baking dish. Top with egg mixture, then half of the sausage mixture. Top with remaining zucchini and sausage mixture. Cover with vented microwave-safe plastic wrap. Cook on high for 8-10 minutes or until heated through, rotating the dish a half turn twice. Sprinkle Mozzarella cheese on top. Let stand, uncovered, for 5 minutes. Makes 6 servings.