zucchini lasagna

1 medium-sized onion chopped
1 clove garlic, finely chopped
1 teaspoon olive oil
1 15 oz. can tomato sauté
1 teaspoon leaf oregano
Dash pepper
2 cups low-fat cottage cheese
1/4 cup grated Parmesan cheese
1 egg
3 medium-sized zucchini
2 teaspoons flour
1 cup shredded mozzarella

Sauté onion and garlic in oil in saucepan for two minutes. Stir in tomato sauce, oregano, and pepper. Bring to boiling. Simmer, uncovered, 20 minutes until thick. Combine cottage cheese, Parmesan cheese and egg in a blender. Whirl until smooth. Spray an 11-3/4 inch by 7-1/2 inch by 1-3/4 inch baking dish with nonstick vegetable cooking spray. Slice zucchini lengthwise into 1/4 inch thick strips. Layer half in dish. Sprinkle with flour. Spread with half of the cheese mixture, tomato sauce and mozzarella. Repeat layers. Bake in a preheated 350 oven for 40 minutes or until tender. Let stand 15 minutes before cutting.

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