Survival products for any situation.

2 Slices Whole Wheat Bread
1 Tablespoon Butter, Softened
2 Cup Freeze Dried Zucchini Slices*
3/4 Cup Freeze Dried Tomato Chunks*
1 Teaspoon Dried Oregano
2 Tablespoon Whole Wheat Flour
1 Cup Low-Fat Cottage Cheese
2 Eggs, Beaten
3/4 Cup Nonfat Plain Yogurt
1/3 Cup Shredded Parmesan Cheese

*Reconstitute before using.
Follow directions on #10 can to reconstitute.


1. Preheat oven 375°F.

2. Cut bread in half diagonally and arrange around edge of 9" pie plate.

3. In a medium skillet, melt butter and saute zucchini until tender, about 3-5 minutes. Add tomato and oregano, and cook 3 minutes. Stir in flour and spoon mixture into center of bread-lined pie plate.

4. In a bowl, mix cottage cheese, eggs, yogurt, and 1/2 of parmesan cheese.

5. Spoon this mixture over vegetables in pie plate, and sprinkle remaining parmesan cheese.

6. Bake 30 minutes until firm center.