3 med. zucchini squash
1 c. chopped onion
2 fresh tomatoes, sliced
2 tbsp. salad oil
1 lb. low-fat cottage cheese
1 tsp. basil
1/2 tsp. oregano
1/2 c. Parmesan cheese

Saute zucchini and chopped onion in oil. Whip cottage cheese with basil and oregano in blender. Place alternating layers of zucchini, cottage cheese, and tomato in a 1 1/2 quart casserole dish. Top with Parmesan cheese. Bake at 350 degrees, uncovered, for 25 to 30 minutes.