Crustless Zuchini Quiche

2 med zucchini, sliced into thin rounds
1 med yellow squash, sliced into thin rounds
1 c low carb milk (I used Fairlife skim, 1 carb per cup)
1 c heavy cream
4 eggs
1 c shredded cheese (I used cheddar jack)
1 t dry mustard
1/2 t. onion salt
1/2 t cayenne pepper
1/2 c shredded cheese (for topping)

Put sliced zucchini in a baking dish and bake at 325 until zucchini softens and releases its juices. Drain in a colander, pressing down on zucchini to extract as much water as possible.

Place drained zucchini in a pie plate or baking dish. Mix in 1 cup of cheese. Whisk together milk, cream, eggs and spices. Pour over zucchini. Top with remaining 1/2 cup of cheese.

Bake at 325 until top is brown and knife inserted in center comes out reasonably clean.