2 c. thinly sliced zucchini
1 tbsp. chives or onion tops
1 tbsp. lemon juice
1/4 c. chopped green pepper
1/2 c. cottage cheese
1/4 c. sour cream
1/2 tsp. garlic salt
2 tomatoes, sliced

Cook zucchini in boiling water until tender-crisp, about 2 to 3 minutes. Drain well. Combine cottage cheese, sour cream, lemon juice and garlic salt. Add zucchini, green pepper and chives; toss to coat. Chill. Serve with tomato slices. Garnish with endive if desired. 4 to 5 servings.