3 c. (1 lb.) sliced zucchini
1/4 tsp. salt
1 1/2 c. (12 oz.) low fat cottage cheese
3/4 c. dry bread crumbs (preferably whole grain)
1/4 c. wheat germ
2 tbsp. minced fresh parsley
1 tbsp. chopped fresh basil or 1/2 tsp. dried basil
Kernels from 4 med. ears of corn (about 2 c.)
3 med. tomatoes, sliced
3 oz. cheese (e.g., Cheddar, Monterey Jack, Muenster) cut into thin strips

Place the zucchini in a colander and toss it with salt. Set it aside to drain for at least 15 minutes. Then press the zucchini against the sides of the colander to extract more water. Pat zucchini dry with a paper towel. Set aside.

Preheat oven to 350 degrees.

In medium sized bowl, combine cottage cheese, bread crumbs, wheat germ, parsley and basil. Set aside.

Line bottom of a greased 2 quart baking dish with zucchini. Using half of the cottage cheese mixture, spoon on top of zucchini and press on the mixture with a fork or spatula to spread it around. Sprinkle the cottage cheese mixture on top of the corn. Cover the casserole with the tomato slices and arrange the cheese strips on top of the tomatoes.

Cover the casserole with foil, put in hot oven, and bake it for 15 minutes. Remove foil and bake casserole for another 15 minutes. Remove the casserole from the oven and let the casserole stand for about 10 minutes before serving. Serves 6.