Zucchini and cottage cheese frittata

Preheat the oven to 160°C. Grease a shallow 10-cup capacity baking dish with cooking spray. Arrange half the zucchini slices into base of dish and dollop over the cottage cheese. Sprinkle with capers, thyme and cracked black pepper.

Whisk the eggs in a bowl and pour into the baking dish. Arrange remaining zucchini slices over the top and lightly season with pepper. 

Bake for 30-40 minutes or until egg is set and top is lightly golden. Garnish with thyme sprigs. Serve with a mixed green salad and crusty bread if desired.