1 med. onion, chopped
1 clove garlic, finely chopped
1 tsp. olive or corn oil
1 (15 oz.) can tomato sauce
1 tsp. leaf oregano
Dash of pepper
2 c. lowfat cottage cheese
1/2 c. grated Parmesan
1 egg
3 med. zucchini
2 tsp. flour
1 c. shredded Mozzarella

Saute onion and garlic in oil in saucepan, 2 minutes. Stir in tomato sauce, oregano and pepper. Bring to boiling. Simmer, uncovered, 20 minutes, until thickened.

Combine cottage cheese, Parmesan and egg in blender. Whirl until smooth. Spray 11 3/4 x 7 1/2 x 1 3/4 inch baking dish with non-stick vegetable cooking spray. Slice zucchini lengthwise into 1/4 inch thick strips.

Layer half in dish. Sprinkle with flour. Spread with half each of the cheese mixture, tomato sauce and Mozzarella. Repeat layers. Bake in preheated moderate 350 degree oven for 40 minutes or until tender. Let stand 15 minutes.