Italian Zucchini Casserole - cooking recipe

Ingredients

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

Preparation

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.