Instructions: Heat oven to 400 degrees. Cook and crumble ground beef in skillet. Add onion and cook until all red disappears from meat. Spray 8-by-12-inch baking dish with vegetable spray. Cover bottom of pan with cottage cheese, then layer with half of Parmesan cheese and half mozzarella.

Add herbs, tomato paste, water and tomatoes to ground meat mixture. Mix thoroughly. Cook together briefly to blend flavors. Drain fat and spoon over top of cheese layers. Sprinkle with half of remaining mozzarella cheese, then top with thin slices of zucchini.

Beat together milk, buttermilk baking mix, eggs, salt and pepper until blended well, about 1 minute.

Fold in remaining mozzarella and pour over top of ground meat mixture. Sprinkle with additional Parmesan cheese, if desired, or garnish top with very thin slices of zucchini.

Bake in preheated oven for 35-40 minutes or until center is set and browned well. Let cool several minutes, then cut into squares.

Note: This dish may be prepared in disposable aluminum foil container, baked for about 25 minutes, then cooled, wrapped in foil and frozen for later use. Defrost in refrigerator, then cook for additional 20-25 minutes and serve hot.

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