3/4 c. low-fat cottage cheese
3/4 c. cheddar cheese, shredded (about 2 oz.)
2 eggs
1/2 tsp. dried basil or oregano
Salt & pepper to taste
1/2 lb. zucchini, sliced 1/8 inch thick
1/2 lb. yellow summer squash, sliced 1/8 inch thick
1 tomato, thinly sliced
1/4 c. bread crumbs
1/2 tbsp. butter

Preheat oven to 350 degrees.

In bowl, combine cottage cheese, 1/2 cup cheddar, eggs, basil or oregano, and salt and pepper. Spoon into greased shallow baking dish. Arrange zucchini, summer squash, and tomato in alternating overlapping fashion to cover egg mixture. Bake, uncovered, 15 minutes. Sprinkle remaining cheddar and bread crumbs on top and dot with butter. Bake 10 minutes more to brown. Cut into squares.