Zucchini Italian

• 1 lb. extra lean ground beef
• 1 small onion, minced
• 4 medium tomatoes, peeled and sliced
• 2 c. tomato sauce
• 1/2 tsp. diced oregano, crushed
• 1/2 tsp. dried basil, crushed
• 1/2 tsp. dried rosemary, crushed
• 4 medium zucchini
• salt and pepper to taste
• 1 c. Ricotta cheese
• 1 c. small curd cottage cheese
• 2 eggs
• 4 oz. Mozzarella cheese, shredded
• 1/3 c. grated Parmesan cheese

1. Heat oven to 375u0b0.
2. In large skillet, saute beef and onion. Drain off any fat.
3. Add tomatoes, tomato sauce and seasonings. Simmer uncovered for 15 minutes or more, stirring occasionally. Slice zucchini lengthwise about 1/4-inch thick.
4. Grease 9 x 13-inch baking dish and arrange 1/2 the slices on bottom. Sprinkle with salt and pepper to taste.
5. Blend Ricotta, cottage cheese and eggs.
6. Spread over zucchini.
7. Top with 1/2 the Mozzarella and 1/2 meat sauce.
8. Layer with remaining zucchini, Mozzarella and sauce.
9. Sprinkle with grated Parmesan and bake, uncovered, 40 to 50 minutes or until zucchini is tender and ingredients are hot and bubbly.
10. Let stand for a few minutes before cutting.
11. Serves 8.

extra lean ground beef, onion, tomatoes, tomato sauce, oregano, basil, rosemary, zucchini, salt, ricotta cheese, cheese, eggs, mozzarella cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=583674 (may not work)