2 tsp. butter
1/2 c. finely chopped onion
2 garlic cloves, minced
1 c. cooked long-grain rice
2/3 c. cottage cheese, pureed
2 eggs, beaten
1 tbsp. chopped fresh parsley
1 tsp. basil leaves
1/2 tsp. salt
1/4 tsp. pepper
2 med. zucchini (about 5 oz. each), sliced lengthwise into 1/2" thick slices
2 slices American cheese (1 oz. each)

Preheat oven to 350 degrees. In 8 inch nonstick skillet heat butter over medium heat until bubbly and hot; add onion and garlic; saute until onion is softened, 1-2 minutes. Transfer to medium bowl; add remaining ingredients except zucchini and American cheese, mixing well.

Spray 8 x 8 x 2 inch casserole with nonstick cooking spray; arrange zucchini slices in bottom. using spatula, evenly spread cottage cheese mixture over zucchini; top with American cheese slices. Bake until zucchini is tender and cheese is melted, 25-30 minutes. Makes 2 servings.