Zucchini Cheese Casserole
|Chopped onions||1⁄2 Cup (8 tbs)|
|Olive oil||1⁄2 Teaspoon|
|Zucchini||3 Medium, thinly sliced on the diagonal|
|Low fat cottage cheese||1 Pound|
|Egg/1/4 cup fat-free egg substitute||1|
|Chopped fresh basil/1 teaspoon dried basil||1 Tablespoon|
|Chopped fresh oregano/1/2 teaspoon dried oregano||1 Teaspoon|
|Tomatoes||2 Large, sliced|
|Grated parmesan cheese||3 Tablespoon|
In a 1 1/2-quart casserole, combine the onions and oil.
Microwave on high for 2 minutes.
Add the zucchini.
Microwave on high for 4 minutes, or until crisp-tender.
Drain off and discard any liquid.
Transfer the zucchini mixture to a bowl and set aside.
Wipe out the casserole with a paper towel.
In a blender or food processor, blend the cottage cheese, egg, basil, and oregano until smooth.
Place about a third of the zucchini in the casserole.
Top with a third of the cottage cheese and a third of the tomatoes.
Repeat twice to use all of the ingredients.
Sprinkle with the Parmesan.
Microwave on high for 10 minutes, or until heated through.
Cover and let stand for 5 minutes before serving.