Italian Tomato Zucchini Quiche

Very nice luncheon dish with a green salad & crusty rolls or try serving it with my Italian Cauliflower Salad. Nice tasty quiche.

• Ready In: 58 mins
• Serves: 6

Ingredients

• 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

Directions

1. In a large skillet sauté 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 350°F 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.