3 med. zucchini
1/2 c. chopped onion
2 tomatoes, sliced
2 tbsp. oil
1 tsp. basil
1/2 tsp. oregano
1/2 c. Parmesan cheese
1 lb. low fat cottage cheese

Saute zucchini and onion in oil. Whip cottage cheese with basil and oregano in blender. Place alternating layers of zucchini, cottage cheese mix and tomato in 1 1/2 quart casserole. Top with Parmesan cheese. Bake at 350 degrees, uncovered for 25 to 30 minutes.