Layered Zucchini and Beef Casserole

When you have a lot of zuccini try this dish,
it's good and easy as pie to throw together.

Ingredients:
4 cups water
6 cups sliced zucchini
1 pound ground round
2 garlic cloves, minced
2 cups spaghetti sauce
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 cups cottage cheese
1 tablespoon dried parsley
2 large eggs, lightly beaten
Cooking spray
1/2 cup dry breadcrumbs, divided
1 3/4 cups shredded mozzarella cheese, divided

Directions:
Preheat oven to 350degrees F.
Bring the water to a boil in a large saucepan.
Add zucchini; cook 3 minutes or until crisp-tender.
Drain and cool.
Place the beef and garlic in a
large skillet over medium-high heat.
Cook until browned, stirring to crumble.
Stir in the spaghetti sauce, salt, basil,
and oregano; cook for 1 minute.
Remove from heat.
Combine the cottage cheese, parsley,
and eggs in a medium bowl.
Arrange zucchini slices in a shallow
3-quart casserole coated with cooking spray.
Sprinkle the zucchini with half of the breadcrumbs.
Spread half of cottage cheese mixture over breadcrumbs;
cover with half of the meat mixture and 1 cup mozzarella.
Repeat the layers with the remaining breadcrumbs,
cottage cheese mixture, and meat mixture;
and remaining reserved mozzarella.
Bake at 350 degrees F. for 40 minutes.