3/4 c. lowfat cottage cheese
3/4 c. Cheddar cheese, shredded (about 2 oz.)
2 eggs
1/2 tsp. dried basil or oregano
Salt and 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

In bowl, combine cottage cheese, 1/2 cup Cheddar, eggs, basil or oregano, salt, pepper. Spoon into greased shallow baking dish. Arrange zucchini, 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 longer to brown. Cut into squares.