1 3/4 lb. zucchini, sliced lengthwise
1 lb. ground beef
1 clove garlic, minced
1 (8 oz.) can tomato sauce
1 tsp. salt
2 tsp. Italian seasoning
1 c. sm. curd cottage cheese
1 egg, beaten
1 tbsp. parsley
1/2 c. Parmesan cheese
2 c. (8 oz.) grated Mozzarella cheese
1/4 c. bread crumbs

Place zucchini in a 11 3/4 x 7 1/2 x 1 3/4 inch baking dish. Cover with plastic wrap. Microwave on HIGH (100%) for 10-12 minutes or until tender crisp. Drain. Set aside.

Place beef and garlic in a 1-quart casserole. Microwave on HIGH (100%) for 4-6 minutes or until meat is no longer pink. Stir halfway through cooking. Drain off excess grease. Stir in tomato sauce, salt and Italian seasoning.

Mix together cottage cheese, egg and parsley. Place alternate layers of zucchini, cottage cheese mixture, ground beef mixture, Parmesan cheese, Mozzarella cheese and bread crumbs in baking dish. Cover with waxed paper. Microwave on MEDIUM-HIGH (70%) for 14-16 minutes or until heated through. Allow to stand 10 minutes.