1 lb. bulk hot Italian sausage
6 c. sliced zucchini (unpeeled)
2 tbsp. butter
1/4 c. Parmesan Romano cheese
1/2 tsp. garlic salt
5 tbsp. flour
1/2 c. chopped onion
1 (16 oz.) cottage cheese
2 eggs, well beaten
1 c. (4 oz.) shredded cheddar cheese

Brown and drain Italian sausage. Toss with 1 tablespoons flour and spread in bottom of 11 x 7 pan. Cook zucchini, onions, butter in same skillet until tender not brown. Toss with remaining flour. Spoon half over meat. Combine cottage cheese, Parmesan, Romano cheese, eggs and garlic salt. Spread over zucchini layer. Top with remaining zucchini. Bake 30 minutes at 350 degrees. Top with cheddar cheese. Bake 5 minutes.