Italian Zucchini Quiche

• 2 cups zucchini, thinly sliced
• 1 cup onion, thinly sliced
• 3 garlic cloves, minced
• 3 tablespoons olive oil
• 1 teaspoon salt
• 2 medium tomatoes, peeled and chopped
• 1 cup tomato paste
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried tarragon
• 1 jalapeno pepper, chopped (optional)
• 2 cups small curd cottage cheese
• 3 eggs
• 3/4 cup milk
• 1/2 cup mozzarella cheese, grated (you may use low fat)
• 1 unbaked 10-inch pie shell

1. Heat oven to 350u0b0F.
2. Heat the olive oil in a skillet and saute zucchini, onions and garlic.
3. Season with salt and set aside.
4. Simmer the tomatoes, tomato sauce and remaining herbs until the tomatoes are soft, set aside Mix the cottage cheese, eggs and milk, mix well.
5. Place zucchini mixture in the pie shell.
6. Add egg mixture and 4 tbsp of the tomato sauce.
7. Bake 35 minutes or until set.
8. Sprinkle with the mozzarella, return to the oven until cheese melts.
9. Heat tomato sauce and serve with the quiche.

zucchini, onion, garlic, olive oil, salt, tomatoes, tomato paste, oregano, tarragon, pepper, cheese, eggs, milk, mozzarella cheese, shell

Taken from www.food.com/recipe/italian-zucchini-quiche-13153 (may not work)