Instructions
4 cups water
6 cups sliced zucchini
1 pound ground beef
2 cloves garlic, minced
2 cups spaghetti sauce
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 cups cottage cheese
1 tablespoon dried parsley
2 eggs, lightly beaten
Cooking spray
1/2 cup dry bread crumbs
1 3/4 cups Mozzarella cheese
Bring water to boil and add zucchini. Cook 3 minutes, drain and cool. Cook beef and garlic in skillet over medium heat until browned, stirring to crumble. Stir in the spaghetti sauce, salt, basil and oregano. Cook for 1 minute; remove from heat. Combine the cottage cheese, parsley and eggs. Arrange the zucchini slices in a shallow 3-quart casserole coated with cooking spray. Sprinkle the zucchini with half the bread crumbs. Spread half the cottage cheese mixture over the bread crumbs and cover with half the meat mixture and 1 cup Mozzarella cheese. Repeat the layer with the remaining bread crumbs, cottage cheese and meat mixtures. Bake at 350 degrees for 40 minutes. Sprinkle with remaining Mozzarella cheese and bake an additional 5 minutes or until cheese melts. Let dish stand for 5 minutes before serving.
