Zucchini Noodle Casserole

6 ounces noodles, cooked al dente, drained
1 cup chopped onion
1 cup mushrooms, sliced
1 cup zucchini, grated
1/4 teaspoon thyme
1/4 teaspoon basil
1/4 teaspoon oregano
salt and pepper to taste
1 cup cottage cheese
1/3 cup Parmesan cheese, grated
1/2 cup yogurt

While noodles are cooking, sauté onions till soft and transparent. Cook mushrooms and zucchini 2 to 3 minutes. or until tender crisp. Stir in herbs, salt and pepper. Add cottage cheese, 1/2 of the Parmesan cheese and the
yogurt, combining well. Gently fold in the noodles. Turn into a 1-1/2 quart oiled baking dish. Sprinkle with remaining Parmesan cheese.

Bake at 350F about 20 to 25 minutes or until heated through..

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