1 med. onion, chopped
1 clove garlic, finely chopped
1 tsp. oil
1 (15 oz.) can tomato sauce
1 tsp. leaf oregano
Dash of pepper
2 c. low-fat cottage cheese
1/2 c. grated Parmesan
1 egg
3 med. zucchini
2 tsp. flour
1 c. shredded Mozzarella

Saute onion and garlic in oil in saucepan, 2 minutes. Stir in tomato sauce, oregano, and pepper. Bring to boil and simmer, uncovered for 20 minutes. Combine cottage cheese, Parmesan and egg in blender. Whirl until smooth. Spray 11 3/4 x 7 1/2 x 1 3/4 inch baking dish with non-stick vegetable cooking spray. Slice zucchini lengthwise into 1/4 inch thick strips. Layer half in dish. Sprinkle with flour, spread with half each of the cheese mixture, tomato sauce, and Mozzarella. Repeat layers. Bake in preheated oven at 350 degrees for 40 minutes or until tender. Let stand 15 minutes.