3 med. zucchini, sliced lengthwise
2 tbsp. water
1 lb. ground beef
1 sm. onion
8 oz. jar spaghetti sauce
1 slightly beaten egg
3/4 c. low-fat cottage cheese
2 tbsp. Parmesan cheese
1 c. Mozzarella cheese

Place zucchini and water in a 10 x 6 x 2 inch baking dish. Cover with plastic wrap, vented. Cook on high for 4 to 6 minutes. Drain; pat with paper towel and set aside. Crumble ground beef into a skillet; brown. Stir in onion. Stir in onion; drain fat. Stir in spaghetti sauce. In a small bowl, combine egg, cottage cheese, and Parmesan cheese. Arrange half of the zucchini in the baking dish. Top with egg mixture, then half the meat mixture. Top with remaining zucchini and meat mixture. Cover with plastic wrap (vented). Cook on high for 10 minutes, turning dish twice. Sprinkle Mozzarella cheese on top. Let stand, uncovered, for 5 minutes. Makes 6 servings.