3 med. zucchini
1/2 c. onion, chopped
2 fresh tomatoes, sliced
2 tbsp. oil
1 lb. lowfat cottage cheese
1 tsp. basil
1/2 tsp. oregano
1/3 c. Parmesan cheese

Saute zucchini, chopped onions in oil. Whip cottage cheese with basil and oregano in blender. Place alternating layers of zucchini, cottage cheese, tomatoes in a 1 1/2 quart casserole dish. Top with Parmesan cheese. Bake at 350 degrees uncovered for 25 to 30 minutes. Serves 6. 130 calories per serving. 9 grams of fat, 7 milligrams cholesterol.