2 tsp olive oil
4 cups cooked whole wheat spaghetti
1 cup 2% lowfat cottage cheese
1-1/2 tsp fresh oregano, chopped, divided
1/4 cup sundried tomatoes packed in oil, drained
1 lg zucchini, unpeeled, thinly sliced
1 cup feta, crumbled, divided
1/4 tsp Greek seasoning, or to taste
Rub olive oil around bottom and sides of a large ovenproof skillet. In blender or food processor, blend cottage cheese, eggs, Greek seasoning, and 1 tsp oregano. When smooth, pour into spaghetti and mix so all noodles are coated. Heat pan on medium, below oil smoke point. Spread 1/2 of the spaghetti mixture into bottom of pan, evenly. In single layer, lay zucchini out on top of spaghetti. Sprinkle 3/4 cup feta on top (reserving 1/4 cup of the bigger chunks), and then sprinkle tomatoes on top of feta. Top with remaining spaghetti, and drizzle any remaining egg mixture on top. Sprinkle with reserved feta.
Cover pan with lid, and bake in oven for 20 minutes. Uncover, sprinkle with remaining 1/2 tsp chopped oregano, and Bake an additional 10 minutes. Cover, let stand 5 minutes, then cut into 6 wedges and serve.
NI per wedge:
282 calories, 30 carbs, 11 g fat, 19 g protein, 5 g fiber