6 cups sliced zucchini (about 3-4, cut into ribbons lengthwise)
1 large onion, chopped
1 T olive oil
3 garlic cloves, minced
1 jar low-fat spaghetti sauce
1 t dried basil
1 t dried oregano
2 C fat-free cottage cheese
2 large eggs plus 1 egg white, lightly beaten
Cooking spray
1/2 cup dry breadcrumbs
1 package preshredded light mozzarella cheese
Preheat oven to 350°. Bring water to a boil in a large saucepan. Add zucchini; cook 3 minutes or until crisp-tender. Drain and cool.
Heat olive oil in skillet, add onion and garlic; cook over medium-high heat. Cook until softened. Stir in the spaghetti sauce, cook for 1 minute. Remove from heat.
Combine the cottage cheese, basil, oregano and eggs in a medium bowl.
Arrange half of zucchini in a shallow 3-quart casserole coated with cooking spray. Sprinkle the zucchini with half of the breadcrumbs. Spread half of cottage cheese mixture over breadcrumbs; cover with half of the sauce mixture and half of the mozzarella. Repeat the layers. Bake at 350° for about 40 minutes.
From: Modified from Cooking Light (note: original used ground beef, no onion)