2 2/3 c. hot cooked spaghetti
2 oz. Parmesan cheese
1 tbsp. plus 1 tsp. butter
1 c. chopped zucchini
3/4 c. chopped onion
1/2 c. chopped green pepper
2 tbsp. water
1 clove garlic, minced
1 c. tomato paste
1/2 tsp. oregano and basil
1 1/2 c. cottage cheese
4 oz. grated Cheddar or Jack cheese

Combine first three ingredients and mix well. Press into the bottom and up the sides of a 9 inch greased pie pan. In large skillet combine vegetables, water and garlic and cook until vegetables are tender-crisp. Stir in TOMATO paste and seasonings, simmer 5 minutes. Spread 2/3 cup cottage cheese over crust and top with the tomato mixture. Combine rest of the cottage cheese with the Cheddar or Jack cheese and top the pie evenly. Bake at 350 degrees until cheese melts about 30 minutes.

Serves 4. May add mushrooms with the vegetables if desired.