4 med. zucchini (about 1 1/2 lbs.)
1/2 lb. lean ground beef
1 clove garlic, minced
1 tsp. Italian seasoning
1 tsp. salt
1 (8 oz.) can tomato sauce
3/4 c. low-fat cottage cheese
1 egg
1/2 c. (2 oz.) shredded Mozzarella cheese

Cut zucchini in half lengthwise. Using a grapefruit spoon, scoop out interior of zucchini, leaving 1/4-inch shells. Turn shells cut side down in 12 x 8 inch microwave-safe baking dish. Cover with waxed paper.

Microwave (high) 5 to 6 minutes or until partially cooked. Let stand, covered. Finely chop zucchini removed from centers. Crumble beef into 1-quart microwave- safe casserole.

Microwave (high), uncovered, 3 to 3 1/2 minutes or until meat is set, stirring once. Drain fat. Stir in garlic, Italian seasoning, salt, tomato sauce and chopped zucchini. Cover with casserole lid.

Microwave (high), 5 to 5 1/2 minutes or until heated. Combine cottage cheese and egg. Drain excess liquid from zucchini shells. Turn each shell cut side up in baking dish. Fill centers with cottage cheese mixture. Spoon meat mixture over zucchini. Cover with waxed paper.

Microwave (high) 8 to 10 minutes or until heated through and zucchini shells are tender-crisp, rotating dish once. Sprinkle with cheese. Microwave (high), uncovered, 1 1/2 to 2 minutes or until cheese is melted.

To make ahead, prepare up to adding cottage cheese and egg. Complete when ready to serve.