3 slices whole wheat bread
1 tbsp butter, softened
250g sliced courgette
1 large tomato, chopped
1 tsp dried oregano
2 tbsps whole wheat flour
225g low-fat cottage cheese
2 eggs, beaten
180ml no-fat plain yogurt
35g grated Parmesan cheese

Preheat oven to 190°C.  
Cut bread slices in half diagonally, and arrange on a 9-inch pie dish.
Melt butter and saute courgette until tender. Add tomato and oregano, and cook for 3 minutes. Stir in the flour, and spoon mixture into centre of the bread-lined pie plate.
In a bowl, mix the cottage cheese, eggs, yogurt, and 1/2 the Parmesan cheese. Spoon this mixture over the vegetables in the pie plate, and sprinkle with remaining Parmesan cheese.
Bake for 30 mins until firm.  Serve with salad