3 med. zucchini squash
1/2 c. chopped onion
2 tomatoes, sliced
2 tbsp. of oil
1 lb. of low fat cottage cheese
1 tsp. of basil
1/2 tsp. of oregano
1/3 c. 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 tomato in 1 1/2 quart casserole dish.

Bake at 350 degrees uncovered for 25 to 30 minutes. Top with Parmesan cheese. Yield six servings. 130 calories per serving.