Zucchini Cheese Casserole

3 medium zucchini squash, 1/2 cup chopped onion, 2 fresh sliced tomatoes, 2 tbsp oil, 1 pound low-fat cottage cheese, 1 tsp basil, 1 tsp oregano 1/3 cup parmesan cheese.

Sautee zucchini and chopped onion in oil. Whip cottage cheese with bassil and oreganno in a blender. Place alternating layers of zucchini, cottage cheese and tomato in a 1 1/2 quart casserole dish. Top with parmesan cheese. Bake at 350 degrees uncovered for 25 to 30 min.