1 lb. zucchini (2 c. thinly sliced)
1/2 c. creamy cottage cheese
1/4 c. sour cream
1 tbsp. lemon juice
1/2 tsp. garlic salt
1/2 c. chopped green pepper
2 med. tomatoes, sliced

Cook zucchini in boiling water until tender crisp, 2-3 minutes. Drain.

Combine cottage cheese, sour cream, lemon juice, garlic salt, green peppers and zucchini. Toss to coat zucchini. Serve on tomato slices. Serves 4-5.