1 lb. lean ground beef (15-20% fat)
1 med. onion, finely chopped
2 garlic cloves, minced
1 (15 oz.) can tomato sauce or homemade tomato sauce
1 tsp. salt
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. dried marjoram
1 1/2 c. dry cottage cheese or low fat ricotta cheese
1/2 c. freshly grated Parmesan cheese
1 egg, lightly beaten
4 med. zucchini
1 c. shredded part skim milk mozzarella cheese

Brown the beef with onions and garlic until beef is no longer pink; drain off fat. Stir in the tomato sauce, salt and herbs. Simmer, uncovered, for 10 minutes.

Combine the cottage cheese (or alternative) with half the Parmesan cheese and the egg until well blended; set aside. Wash zucchini and slice lengthwise into 1/8 inch thick slices.

Oil a 13 x 9 x 2 inch baking dish. Use half the zucchini to cover the bottom of the dish. Top with half the cottage cheese mixture and half the meat sauce. Top with remaining zucchini and repeat layering. Sprinkle top with mozzarella and remaining Parmesan. Bake, uncovered, at 350 degrees for 1 hour. Let stand 10-15 minutes before slicing. Serves 6.