1/2 lb. ground beef
1 sm. onion, chopped
1 (15 oz.) can tomato sauce
1/2 tsp. oregano leaves
1/4 tsp. basil
1/8 tsp. pepper
4 medium sized zucchini (approximately 8 oz. each)
1 (8 oz.) container creamed cottage cheese (1 c.)
1 egg
2 tbsp. all-purpose flour
1/2 (8 oz.) pkg. Mozzarella cheese, shredded (1 c.)
2 cloves garlic, chopped

In 10 inch skillet, over medium heat, cook ground beef, garlic and onion until all pan juices evaporate and meat is well browned, stirring frequently. Add tomato sauce, oregano, basil, pepper, and 1/2 teaspoon salt; heat to boiling. Reduce heat to low and simmer 5 minutes.

Preheat oven to 375 degrees. Slice zucchini length-wise into 1/4 inch thick slices. In small bowl, combine cottage cheese with egg until well mixed. In 12 inch baking dish, arrange half zucchini slices; sprinkle with 1 tablespoon flour. Top with cottage cheese mixture. Repeat layering with zucchini and flour; sprinkle with Mozzarella cheese. Top with remaining meat mixture. Bake, uncovered, 40 minutes. Makes 6 servings, about 255 calories per serving.