3 c. sliced zucchini
1/4 tsp. salt
1 1/2 c. low fat cottage cheese
3/4 c. dry bread crumbs
2 tbsp. minced fresh parsley
1 tbsp. chopped fresh basil or 1/2 tsp. dried basil
1 1/2 tsp. minced garlic
2 c. corn kernels
3 med. tomatoes, sliced
3 oz. cheese, cut into thin strips

1. Place zucchini in a colander and toss with the salt. Let stand for at least 15 minutes to drain. Press zucchini and extract more water and pat dry with paper towels.

2. Combine cottage cheese, bread crumbs, parsley, basil and garlic.

3. Line the bottom of a greased 2 quart baking dish with the zucchini. Using half of the cottage cheese mixture, spoon dollops on top of the zucchini. Press down with a spatula or fork. Sprinkle the corn on top of the cottage cheese mixture and then distribute the remaining cottage cheese on top of the corn.

4. Cover the casserole with the tomato slices and arrange the cheese strips on top of the tomatoes.

5. Cover the casserole with foil. Bake 15 minutes at 350 degrees F. Remove foil and bake another 15 minutes. Let the casserole stand for about 10 minutes before serving. Makes 6 servings.