Italian Tomato Zucchini Quiche

• 2 cups zucchini, skin on, thinly sliced
• 1 cup onion, thinly sliced
• 2 garlic cloves, minced (optional)
• 3 tablespoons olive oil
• 1 teaspoon salt
• 2 medium tomatoes, peeled and chopped
• 1 cup tomato sauce
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried tarragon
• 2 cups small curd cottage cheese
• 3 eggs, beaten
• 3/4 cup milk
• 1/2 cup mozzarella cheese, grated
• 1 (10 inch) pie shells, unbaked

1. In a large skillet saute the zucchini, onions and garlic in the olive oil for 3 minutes; remove.
2. Simmer the tomatoes, tomato sauce and remaining herbs until tomatoes are soft; set aside.
3. Mix together the eggs, milk and cottage cheese; mix well.
4. Put zucchini mixture into the pie shell. Add egg/cheese mixture and only 4 tbsp of the tomato mix.
5. Bake in 350u0b0F oven for 35 minutes.
6. Sprinkle on the cheese and return to the oven to melt the cheese.
7. Warm the tomato sauce and serve with the quiche wedges.

zucchini, onion, garlic, olive oil, salt, tomatoes, tomato sauce, oregano, tarragon, cheese, eggs, milk, mozzarella cheese, pie shells

Taken from www.food.com/recipe/italian-tomato-zucchini-quiche-11499 (may not work)