Place the zucchini in a large colander. Toss with salt and let stand in the sink for 30 to 40 minutes to let moisture drain off the zucchini. Squeeze the zucchini to remove as much liquid as possible. Meanwhile, in an 8-inch nonstick skillet, heat 1 teaspoon of oil over medium heat. Cook and stir the onion in hot oil for about 3 minutes. Add the garlic; cook and stir for 30 seconds longer. Spoon the onion mixture into a large bowl. Heat the remaining 1 teaspoon oil in the empty skillet. Stir in the cornflake crumbs; cook and stir about 1 minute or until slightly toasty. Set aside. Heat the oven to 350 degrees. Spray a 1-1/2-quart casserole dish with nonstick spray. Stir the cottage cheese, flour, parsley, sage and pepper into the onion mixture. Stir in the drained zucchini, carrots and beans. Spoon the mixture into the casserole dish. Top the casserole with the cornflake mixture. Bake for 30 to 35 minutes until heated through. Let the casserole stand for 5 minutes before serving.