3/4 c. low-fat cottage cheese
3/4 c. Cheddar cheese, shredded
2 eggs
1/2 tsp. oregano or basil
1/2 lb. zucchini, sliced 1/8-inch thick
1/2 lb. yellow summer squash, sliced 1/8-inch thick
1 tomato, thinly sliced
1/2 tsp. butter
1/4 c. bread crumbs
salt and pepper to taste

In bowl, combine cottage cheese, 1/2 cup Cheddar, eggs, oregano, salt and pepper. Spoon into greased shallow baking dish. Arrange zucchini, squash and tomato in alternating, overlapping fashion to cover egg mixture.

Bake at 350°F, uncovered, for 15 minutes. Sprinkle remaining Cheddar and bread crumbs on top; dot with butter.

Bake for 10 more minutes to brown. Cut into squares to serve.