Crustless zucchini pie

if you cut the pie in six servings it is zero points per serving or just three weight watchers points for the whole Crustless Zucchini Pie

Ingredients

• 2 cups shredded zucchini
• 1/2 cup diced onions
• 1/2 cup diced bell peppers any color
• 1 clove garlic minced
• 4 large eggs
• 1 cup fat-free cottage cheese
• 1 cup fat free shredded cheddar cheese
• 1 teaspoon dried oregano
• Salt and pepper to taste
• cooking spray

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat the cooking spray in a skillet over medium heat.
3. Add the diced onions, bell peppers, and minced garlic.
4. Sauté until the vegetables are softened, about 5 minutes.
5. Add the shredded zucchini and continue cooking for another 2-3 minutes.
6. Season with salt and pepper.
7. Remove from heat and let it cool for a few minutes.
8. In a large bowl, beat the eggs.
9. Add the cottage cheese, shredded cheddar cheese, and dried oregano.
10. Mix well. Stir in the sautéed vegetables into the egg and cheese mixture.
11. Make sure the vegetables are evenly distributed. Grease a pie dish with non-stick cooking spray.
12. Pour the quiche mixture into the pie dish. Bake in the preheated oven for 30-35 minutes or until the quiche is set and the top is golden brown.
13. Allow the quiche to cool for a few minutes before slicing.