1 LG BUNCH BROCCOLI
1/4 TSP SALT
16 OZ 1 PERCENT LOW FAT COTTAGE CHEESE
2 EGG WHITES
1/4 CUP PARMESAN CHEESE
3 TBSP FLOUR
1/2 TSP ITALIAN SEASONING
SPAG SAUCE
MOZZARELLA CHEESE
WITH SHARP KNIFE SLICE BROCCOLI LENGTHWISE INTO 1/4 INCH THICK SLICES. IN 10 INCH SKILLET OVER MEDIUM HEAT 2 CUPS WATER AND THE SALT TO BOILING.
ADD BROCCOLI AND HEAT TO BOILING. REDUCE HEAT TO LOW AND SIMMER 5 MINUTES, THEN DRAIN.
PREHEAT OVEN TO 375.
IN FOOD PROCESSOR FITTED WITH STEEL BLADE OR IN BLENDER, BLEND COTTAGE CHEESE, EGG WHITES, PARMESAN, FLOUR AND ITALIAN SEASONING UNTIL SMOOTH.
SPRAY 12X8 INCH BAKING DISH. ARRANGE 1/2 OF BROCCOLI IN SINGLE LAYER, TOP WITH CHEESE THEN REMAINGING BROCCOLI.TOP WITH SAUCE AND CHEESE.
BAKE UNCOVERED, 35 MINUTES OR UNTIL HOT AND BUBBLY.
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