1 tbsp. butter
1/2 c. chopped onion
1 clove garlic, crushed
48 saltine crackers
1 c. grated Cheddar cheese
1 lg. zucchini, sliced 1/4" thick lengthwise slices, trim ends
1/4 c. grated Parmesan cheese
3 sm. tomatoes, sliced
1 1/2 c. low fat milk
4 eggs
1 tsp. basil leaves
1/2 tsp. oregano leaves
1 c. grated mozzarella cheese

In skillet melt butter and saute onion and garlic. Grease a 9 x 13 inch pan and line bottom of pan with half of the crackers. Sprinkle with half of the Cheddar and mozzarella cheese and onion. Top with half of the zucchini and 1 tablespoon of the Parmesan cheese. Repeat layers. Arrange tomatoes to cover top.

Combine milk, eggs, basil and oregano; pour over casserole. Sprinkle with rest of Parmesan cheese. Bake at 350 degrees for 50 minutes.