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.