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 nonstick 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; reserve the remaining mozzarella. Bake at 350° for 40 minutes.
Sprinkle with remaining mozzarella, and bake an additional 5 minutes or until cheese melts.
This casserole is soooooo good! My family doesn't even know (by taste at least) that the zucchini is there.
I used tomato sauce that I seasoned with garlic, chopped onion, and Italian seasoning rather than a store-bought spaghetti sauce. I also used saltine crackers that I had made into crumbs with my food processor instead of bread crumbs.
The original proportions of the recipe make for a large pan of the casserole. The second time I made it I used 1.5 times the ingredients and put it into two 9"x13" pans. I froze one and cooked the other. When I wanted to cook the frozen one, I thawed it and then cooked it in the oven. It was just as wonderful as if I had made it that day.
This far exceeded my expectations--it's absolutely delicious. I made 1/2 the recipe, used seasoned Italian dry bread crumbs, and chopped fresh basil (about 2 TB) into the cottage cheese. Also used 1% cottage cheese, a simple canned tomato sauce rather than spaghetti sauce, and a shredded mozzarella & provolone mix. Baked about 10 minutes longer than suggested and let it sit for about 5 min or so before cutting. Half the recipe fit perfectly into an 8x8 pan. Serving size as given is a little small unless you have a small appetite or are also serving lots of sides. I served with a a green salad w. croutons (lots, since there's no pasta & I didn't have bread), and my husband ate two pieces. What a great recipe!
I was looking for recipes for zucchini to use up the abundance of zucchini from my garden. This recipe was absolutely delicious!!! It was very easy to prepare. My husband said he liked this as well as my regular lasagna (and he LOVES my regular lasagna!!). I will definately be making this again!!! I tried to post a picture of it, but was not able to get the picture to upload.
I don't cook very often and I'm really slow in the kitchen. I started at 8 PM and finished at 10.For me that was a great accomplishment! Next time it should take less time as I spent a lot of time trying not to make mistakes. I was very pleased at the outcome. It was very delicious and not salty, but very flavorful. Easy enough that I would try it without having the recipe in front of me next time. I substituted Provolone cheese for the Mozarella and sprinkled a little Parmesan on top.