1 medium size onion, chopped
1 clove garlic, finely chopped
1 teaspoon olive or vegetable oil
1 can (15oz) tomato sauce
1 teaspoon leaf oregano
2 cups low-fat cottage cheese
1/2 cup grated parmesan
3 medium size zucchini
2 teaspoon flour
1 cup shredded mozzarella
Saute onion and garlic in oil in saucepan, 2 minutes. Stir in tomato sauce, oregano and pepper. Bring to boiling. Simmer, uncovered 20 minutes, until thickened.
Combine cottage cheese, parmesan and egg in blender. Whirl until smooth.
Spray 11 3/4 X 7 1/2 X 1 3/4 inch baking dish with a nonstick vegetable cooking spray.
Slice zucchini lengthwise into 1/4 inch thick slices. Layer half in dish. Sprinkle with flour. Spread with half each of the cheese mixture, tomato sauce and mozzarella. Repeat layers.
Bake in preheated oven 350F degrees for 40 minutes or until tender. Let stand 15 minutes.
Makes 8 servings.
Have a great day!