3 medium zucchini squash
1/2 cup chopped onion
2 fresh tomatoes, sliced
2 tbsp. oil
1 lb. low-fat cottage cheese
1 tsp. basil
1/2 tsp. oregano
1/3 cup 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 tomatoes in a 1 1/2-quart casserole dish. Top with Parmesan cheese.

Bake at 350°F uncovered for 25 to 30 minutes.