1 tbsp. butter
1/2 c. chopped onion
1 clove garlic, crushed
40 premium Saltine crackers
1 c. grated cheddar cheese
1 c. grated part skim milk Mozzarella cheese
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 leaves

In skillet melt butter. Saute onion and garlic. Line bottom of greased 2-quart shallow baking dish with 3 rows premium Saltine crackers (each row has 6 crackers slightly overlapping).

Sprinkle with half cheddar, Mozzarella and onion. Top with half zucchini and 1 tablespoon Parmesan cheese. Repeat similar layers. Arrange tomatoes around edge. Place 4 crackers in overlapping line down center.

Combine skim milk, eggs, basil and oregano. Add to casserole. Sprinkle with remaining Parmesan. Bake at 350 degrees for 40 minutes. Makes 6 servings.