|Zucchini||3 Medium, sliced lengthwise 1/4 inch thick|
|Bulk italian sausage||1 Pound|
|Onion||1 Small, chopped|
|Canned meatless spaghetti sauce||7 3⁄4 Ounce (Half Of A 15 1/2 Ounce Can, 1 Cup)|
|Ready to cook couscous||1⁄3 Cup (5.33 tbs)|
|Slightly beaten egg||1|
|Low fat cottage cheese||3⁄4 Cup (12 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Shredded mozzarella cheese||4 Ounce (1 Cup)|
Place zucchini and water in a 10 x 6 x 2-inch baking dish, then cover with vented clear plastic wrap.
Micro-cook on 100% power (HIGH) 4 to 6 minutes or till zucchini is crisp-tender, rearranging zucchini once.
Drain well, then pat dry with a paper towel.
Crumble sausage into a 1 1/2-quart casserole, then stir in onion.
Micro-cook, covered, on 100% power (HIGH) 4 1/2 to 5 1/2 minutes or till the sausage is no longer pink and onion is tender, stirring once to break up sausage.
Drain off fat.
Stir in the spaghetti sauce and couscous.
In a small bowl combine egg, cottage cheese, and Parmesan cheese.
Arrange half of the zucchini in the 10 x 6 x 2-inch baking dish.
Top with egg mixture, then half of the sausage mixture.
Top with remaining zucchini and sausage mixture.
Cover with vented clear plastic wrap.
Micro-cook on 100% power (HIGH) 8 to 10 minutes or till heated through, rotating the dish a half-turn twice.
Sprinkle mozzarella cheese atop.
Let stand, uncovered, for 5 minutes.