3 slices whole wheat bread
1 tablespoon butter, softened
2 cups sliced zucchini
1 large tomato, chopped
1 teaspoon dried Italian Seasonings
1 tsp minced garlic
2 tablespoons whole wheat pastry flour
1 cup cottage cheese
2 eggs, beaten
3/4 cup plain yogurt
1/3 cup grated Parmesan cheese

Preheat oven to 375 degrees F.

Spray a pie plate with PAM.

Cut bread slices in half diagonally, and arrange around edge of pie plate.

In a medium skillet, melt butter and saute zucchini until tender, about 3-5 minutes. Add tomato, Italian seasoning and garlic; cook for 3 minutes.

Stir in the flour, and spoon mixture into center of the bread-lined pie plate.

In a bowl, mix the cottage cheese, eggs, yogurt, and 1/2 of the Parmesan cheese. Spoon this mixture over the vegetables in the pie plate, and sprinkle with remaining Parmesan cheese.

Bake for 30 minutes in the preheated oven, until firm in center.