Zucchini Cheese Casserole


Serves: 6



3 mediums zucchini                                             

½ cup onions chopped                                         

2 tomatoes sliced                                              

2 teaspoons vegetable oil                                      

1 lb. cottage cheese low fat                                    

1 teaspoon of basil                                               

½ teaspoon oregano                                           

1/3 cup Parmesan cheese                                        


Sauté 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 a 1½ qt. casserole dish.  Top with Parmesan Cheese.  Bake at 350º uncovered for 25-30 minutes.  Do not over bake or cheese separates and becomes watery.  AHA p. 223 130 calories.