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Zucchini Casserole

This recipe was one of my dad's favorites. I would make it at least once a month for him. He loved to refrigerate it and have it during the week for lunch, It's a lot of work but well worth the effort!!!

1 pound ground beef

1 onion

2 cloves garlic

5-6 Zucchini (cooked- steamed, roasted, or whatever)

1 package shredded mozzarella- or 1 pound shredded

1 cup cooked brown rice

1 large can crushed tomatoes

1 medium can tomato sauce

1 medium carton low fat cottage cheese

1/4 cup Parmesan cheese

1 egg

1 tablespoon dried parsley

1 tablespoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

1 tablespoon olive oil

Combine cottage cheese with egg, parsley, and Parmesan cheese. Set aside. Chop onion in olive oil until it becomes limp. Add ground beef, garlic, oregano, and basil. Cook thoroughly then add rice, tomatoes, tomato sauce, and salt and pepper.

In rectangular casserole dish spread Zucchini one layer thick. Spoon tomato mixture evenly over Zucchini. Next spread cottage cheese mixture over tomato mix creating layers. Add remaining Zucchini, then remainder of tomato mix. Top with mozzarella cheese.

Bake at 350 for 30-35 minutes or until cheese bubbles.