7-8 c. (about 3 lbs.) zucchini, cut in 1/4 inch rounds
1 pt. cottage cheese
1 pt. sour cream
1 c. Parmesan cheese
1/4 tsp. onion powder
3/4 tsp. garlic powder
1 tsp. salad herbs (optional)
3/4 tsp. salt
1/2 tsp. pepper
1 egg, beaten
1 sm. onion, chopped
1 lg. can mushrooms, drained
2 tbsp. soy sauce
2 tbsp. olive oil
1 c. bread crumbs (Progresso Italian work well)
4 tbsp. melted butter

Steam zucchini until crisp-tender, layer in 9x13 inch oiled baking dish, mix cottage cheese, sour cream, Parmesan cheese, onion powder, garlic powder, salad herbs, salt, pepper and egg. Spread over zucchini. Saute onions in olive oil until transparent, add mushrooms and soy sauce. Saute until liquid is evaporated. Layer over cottage cheese mixture.

Mix together bread crumbs and butter (should be moist crumbly). Adjust butter to suit your taste. Layer over onion and mushroom mixture. Bake at 350 degrees for 30 minutes. Top with cheese of choice, if desired.