2 c. (1 lb.) sm. curd low fat cottage cheese
1/2 tsp. each dried basil & oregano leaves, crumbled
1 can (2 1/4 oz.) sliced ripe olives, drained
1 egg, slightly beaten (substitute)
4 tbsp. all-purpose flour
5 c. thinly sliced zucchini or other summer squash (about 1 1/2 lb.)
1 med. onion, chopped
1 clove garlic, minced or pressed
2 tbsp. lowfat butter
1/2 tsp. salt
Grated Parmesan cheese

Mix cottage cheese, herbs, olives, egg and 1 tablespoon of the flour. Set aside. In large skillet, saute zucchini, onion and garlic in butter stirring frequently, for 10 minutes or until squash is wilted. Stir in salt and remaining flour.

Spread half of mixture into shallow, greased 1 1/2 quart baking dish. Top with cheese mixture, spreading evenly. Layer with remaining squash. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes or until firm and golden brown. Serves 4.