|Sliced zucchini||6 Cup (96 tbs) (About 1 3/4 Pounds)|
|Ground beef||1⁄2 Pound|
|Garlic clove||1 Small, minced|
|Canned tomato sauce||8 Ounce|
|Dried oregano leaves||1⁄4 Teaspoon|
|Dried basil leaves||1⁄4 Teaspoon|
|Small curd cottage cheese||1 Cup (16 tbs)|
|Egg||1 , beaten|
|Parsley flakes||1 Tablespoon|
|Dry bread crumbs||1⁄4 Cup (4 tbs)|
|Shredded mozzarella cheese||4 Ounce (1 Cup)|
Cook zucchini in boiling salted water in saucepan until tender-crisp, about 5 minutes; drain.
Cook beef and garlic in skillet until beef is browned, about 5 minutes.
Stir in tomato sauce, salt, oregano, and basil.
Stir together cottage cheese, egg, and parsley.
Place half of zucchini in greased 8-inch-square baking pan; sprinkle with half of crumbs.
Spread with half of cottage-cheese mixture, then with half of beef mixture and half of mozzarella.
Repeat layers; reserve remaining mozzarella.
Bake in 350°F oven 25 minutes.
Sprinkle with reserved cheese; return to oven just long enough to melt cheese, about 3 minutes.