1 tbsp. butter
1/2 c. onion, chopped
1 clove garlic, crushed
40 Saltine crackers
1 c. Cheddar cheese, grated
1 c. grated skim milk Mozzarella
1 lg. zucchini (about 8 oz.), ends trimmed and sliced lengthwise
1/4 c. grated Parmesan cheese
3 sm. tomatoes, sliced
1 1/2 c. skim milk
4 eggs
1 tsp. basil leaves
1/2 tsp. oregano

In skillet, melt butter, saute onion and garlic. Line bottom of greased 2 quart shallow casserole with 3 rows of Saltines, about 6 in each row overlapping. Sprinkle with half Cheddar, Mozzarella and onion. Top with half of zucchini and 1 tablespoon Parmesan cheese. Repeat similar layers. Arrange tomatoes around edge; Place 4 crackers in overlapping line down center. Combine milk, eggs, basil and oregano. Add to casserole over all. Sprinkle with remaining Parmesan. Bake at 350 degrees for 40 minutes.