Italian Zucchini Casserole

• 2 lb. zucchini, thinly sliced lengthwise
• vegetable cooking spray
• 1 c. 1% low-fat cottage cheese
• 1/2 c. frozen egg substitute, thawed
• 1/4 c. grated Parmesan cheese, divided
• 2 Tbsp. skim milk
• 1/2 tsp. pepper
• 3/4 c. (3 oz.) shredded part skim Mozzarella cheese, divided
• 1 (14 1/2 oz.) can no salt added whole tomatoes (undrained), chopped
• 1/4 c. chopped green onions
• 1 clove garlic, minced
• 1/2 tsp. dried whole basil

1. Arrange zucchini on rack of a broiler pan coated with cooking spray. Broil 3 inches from heat until browned, turning after 2 minutes. Combine cottage cheese, egg substitute, 2 tablespoons Parmesan cheese, milk and pepper in container of an electric blender; top with cover and process until smooth.

zucchini, vegetable cooking spray, cottage cheese, frozen egg substitute, parmesan cheese, milk, pepper, mozzarella cheese, salt, green onions, clove garlic, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=842657 (may not work)