1. Preheat the oven to 350 degrees Fahrenheit. 2. Slice the zucchini into ¼ inch round coins, and set off to the side. 3. Dice the onion, and set it off to the side. 4. Mince the garlic cloves and set them aside with the onions. 5. Finely grate the carrot and set it aside as well. 6. Chop the broccoli into thumbnail sized pieces and set to the side. 7. Grate the skim milk cheese, and set aside. 8. In a small bowl, lightly beat the egg. Stir in a ½ cup of the mozzarella, the cottage cheese and the flour. 9. In a large non-stick frying pan heat the olive oil over medium heat and sauté the onion and garlic tender. 10. Add the ground chicken, and begin to brown. 11. Immediately add the carrots, broccoli, tomato sauce, oregano, basil and garlic seasoning. Bring the entire mixture to a consistent heat for 10 minutes or until the chicken is cooked through. Season with salt and pepper, before removing from the heat. 12. Pour half of the meat mixture into the bottom of a 1½ quart roasting pan. 13. Top the meat mixture with half of the zucchini coins and then cover the zucchini with all of the cheese mixture. 14. Next, cover the cheese mixture with the remaining meat mixture, and finish by covering with remaining zucchini coins. 15. Bake uncovered for 35 minutes. 16. Remove from the oven and sprinkle with the remaining mozzarella cheese. Return to the oven and bake for an additional 10 minutes. 17. When the dish is done baking, remove it from the oven and allow it to start for 10 to 15 minutes so that it cools and solidifies. Then enjoy!