1 c. low fat cottage cheese
1/4 c. chopped fresh basil
1 tsp. oregano
1 to 2 cloves garlic, mashed
1 to 2 tbsp. stock
4 c. zucchini, sliced
1 sm. onion, sliced
2 c. cooked potatoes, cubed
2 tbsp. low fat cheese, grated

Preheat oven to 350 degrees. Mix together cottage cheese, basil, oregano and garlic. Set aside. Heat stock in a large skillet. Add zucchini and onion and cook over high heat until tender crisp. Remove from heat. Stir in potatoes. Turn zucchini potato mixture into a 9 inch nonstick baking pan. Spread cottage cheese mixture on top. Sprinkle with grated cheese. Bake uncovered for 20 to 30 minutes or until heated. Garnish with paprika. Makes 4 to 6 servings.