|Sliced zucchini||6 Cup (96 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Lean ground beef||1 Pound|
|Canned tomato sauce||16 Ounce (2 Cans, 8 Ounces Each)|
|Mushrooms||1⁄4 Pound, chopped|
|Onion||1 Small, minced|
|Garlic||1 Clove (5 gm), minced|
|Bread crumbs||1⁄4 Cup (4 tbs), divided|
|Drained cottage cheese||12 Ounce (Dry / Low Fat)|
|Shredded mozzarella cheese||4 Ounce|
|Parmesan cheese||1⁄3 Cup (5.33 tbs), grated|
Place zucchini in 1 1/2-quart microproof baking dish.
Cook, covered, on HI (max. power) 6 to 7 minutes.
Drain and set aside.
Crumble beef into 2-quart glass mixing bowl.
Cook on HI (max. power) 4 minutes, stirring halfway through cooking time.
Pour off drippings.
Combine tomato sauce, mushrooms, onion, garlic, basil, oregano, thyme, salt, and pepper.
Cook on HI (max. power) 6 to 8 minutes.
Stir halfway through cooking time.
Layer one-third of zucchini in 11 x 7 x 1 1/2-inch microproof baking dish.
Sprinkle with 1 tablespoon of bread crumbs and top with one-third of meat mixture and one-half of cottage cheese and mozzarella.
Repeat for second layer, ending with layer of zucchini topped with remaining meat mixture and bread crumbs.
Sprinkle with Parmesan cheese.
Cover with waxed paper and cook on HI (max. power) 10 to 12 minutes, rotating dish one-quarter turn halfway through cooking time.
Let stand, covered, 5 to 10 minutes before serving.