2 1/2 cups zucchini, sliced lengthwise 1/4 inch thick (about 2 medium)
1/2 lb lean ground beef (I use 1 lb.)
1/4 cup onion, chopped
2 small tomatoes, cut up
1 (6 ounce) can tomato paste
1 garlic clove, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 cup water
1/8 teaspoon pepper
1 egg
3/4 cup low fat cottage cheese (or low fat or fat free ricotta)
1/2 cup mozzarella cheese, shredded (I use 8 oz. divided)
1 teaspoon flour

2 1/2 cups zucchini, sliced lengthwise 1/4 inch thick (about 2 medium) 1/2 lb lean ground beef (I use 1 lb.) 1/4 cup onion, chopped 2 small tomatoes, cut up 1 (6 ounce) can tomato paste 1 garlic clove, minced 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 teaspoon dried thyme 1/4 cup water 1/8 teaspoon pepper 1 egg 3/4 cup low fat cottage cheese (or low fat or fat free ricotta) 1/2 cup mozzarella cheese, shredded (I use 8 oz. divided) 1 teaspoon flour

Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.2Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.3In small bowl slightly beat egg.4Add cottage cheese, half of shredded cheese and flour.5In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.6Bake uncovered at 375 degrees F for 30 minutes.7Sprinkle with remaining cheese. Bake 10 minutes longer.8Let stand 10 minutes before serving.