227 g cottage cheese 8 oz
2 ml dried basil 1/2 tsp
30 ml canola oil 2 tbsp
2 medium zucchini, sliced
1 small onion, chopped
30 ml parmesan cheese, grated 2 tbsp
In a food processor; puree cottage cheese and basil until smooth.
In a large skillet; heat oil over medium heat. Saute zucchini and onions until tender crisp; drain.
In a lightly greased 1.5 quart (1.5 L) casserole; place layer of half of zucchini; then half cheese mixture; repeat. Top with parmesan cheese. Bake in preheated 350 F (180 C) oven for 20 to 25 minutes or until heated through.
Serves 4