Greek style zucchini and cheese pie

I found this recipe online at a site that is dedicated to urban gardens in the UK. It seemed to be a good way to use up the cottage cheese that I had leftover from last week. It can easily be gluten free. I have modified the recipe below, as I cooked it. Remember that zucchini is called courgette in this recipe.

Ingredients:

• 2 tbsp. plain bread crumbs
• 2 tsp. vegetable oil
• 1/4 cup finely chopped onion
• 1 roasted green chile, chopped
• 2 cups grated courgette
• 1 clove minced garlic
• 4 eggs
• 1 cup low-fat cottage cheese
• 1 tbsp. cornflour
• 1 tbsp chopped fresh oregano or teaspoon dried
• pinch salt
• pinch pepper
• small pinch of cinnamon
• 1 cup grated cheese

Method:

1. Grease a 9" pie plate, sprinkle it with bread crumbs and set it aside.
2. Heat oil in a large non-stick pan. Add onion and green chile and cook over medium heat for 4 minutes, stirring often.
3. Add courgette and garlic. Cook 3-4 minutes, stirring often.
4. Set aside to cool for 5 minutes. Preheat oven to 350.
5. Combine eggs, cottage cheese, cornflour, oregano, salt, pepper, and cinnamon. Stir until smooth.
6. In a large bowl, combine cooked vegetables, cottage cheese/egg mixture and cheddar. Pour into prepared pan.
7. Bake 30 minutes or until knife inserted in the centre comes out clean.
8. Let stand 5 minutes before serving.

**As you can see, the dish I was a bit big causing the pie to be a bit flat. The flavor was good but the pie was a bit fluffy and left me wanting a bit more. Having said that, this dish could easily incorporate a lot more different kinds of vegetables and end up being a crustless quiche.