2 tbsp. plain dry bread crumbs
2 tsp. vegetable oil
1/4 c. finely chopped onions
2 c. shredded zucchini
2 cloves garlic, minced
3 eggs
1 c. cottage cheese
1 tbsp. cornstarch
1/8 tsp. basil, oregano, salt, pepper
1 c. shredded Cheddar cheese (4 oz.)

Sprinkle greased 9 inch pie plate with bread crumbs and set aside. Heat oil in non-stick skillet, add onion and cook over medium heat, stirring often. Set aside to cool. Add zucchini and garlic, cook 3-4 minutes, stirring often. Set aside to cool.

Preheat oven to 350 degrees. In blender combine eggs, cottage cheese, cornstarch, basil, oregano, salt and pepper, process until smooth. In large bowl, combine cooked vegetables, cheese-egg mixture and cheese. Pour into prepared pan. Bake at 350 degrees for 30 minutes or knife comes out clean. Let stand 5 minutes before serving.

(Florence-First)