Ingredients

• 2 1⁄2cups 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
• 1 700g bottle of Sylvia’s eggplant pasta sauce
• 1 garlic clove, minced
• 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

Method

1. Cook zucchini until tender, drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add garlic and Sylvia’s eggplant pasta sauce with ¼ cup water, and bring to a boil.
2. Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups.
3. In small bowl slightly beat egg.
4. Add cottage cheese, half of shredded cheese and flour.
5. In (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.
6. Bake uncovered at 375 degrees F for 30 minutes.
7. Sprinkle with remaining cheese. Bake 10 minutes longer.
8. Let stand 10 minutes before serving.