4 cups shredded zucchini (1-1/4#)
1/2 tsp salt
2 Tbsp fine unseasoned bread crumbs
1 Tbsp olive oil
1 1/2 cup chopped onions
2 med garlic cloves, minced
4 large eggs
1 cup low-fat cottage cheese
1 cup crumbled feta cheese
1/2 cup chopped green onions
1/8 to 1/4 cup slivered basil, mint or 1 tsp fresh thyme (opt)
1/4 tsp salt
1/4 tsp ground pepper
How to Make:
Shred zucchini in a food processor. Place zucchini in a colander set over a bowl; toss with salt. Let stand for 30 minutes then rinse under cold water. Squeeze out excess moisture with a tea or paper towel.
Meanwhile, heat oven to 375 degrees. Spray a deep dish pie pan with Pam spray. Sprinkle with dry bread crumbs and tilt pan to coat the pie pan.
Heat oil in a large nonstick skillet over med-high heat. Cook onion 2-4 min or until softened, stirring frequently. Add zucchini and garlic; cook 4-5 min or until zucchini is tender. Cool slightly.
Whisk eggs in a large bowl; whisk in cottage cheese and feta until well blended. Stir in zucchini and remaining ingredients; pour into the pie pan.
Bake 45-50 minutes until top is lightly browned and firm to the touch. Let stand 5 min before slicing.