September 9, 2022

Ingredients

  • 5 cups shredded organic zucchini and/or summer squash (about 3 medium)

  • 2 tablespoons organic grass-fed butter

  • 1 cup finely chopped organic onion

  • Pinch of sea salt, plus 1/4 teaspoon, divided

  • 1 ½ cups organic corn kernels, fresh or frozen (thawed)

  • 1 ¼ cups organic no-salt-added cottage cheese (see Tips)

  • 1 cup organic crumbled feta cheese

  • ½ cup chopped organic red bell pepper

  • ¼ cup chopped fresh organic dill

  • 2 tablespoons organic all-purpose flour

  • 1 teaspoon baking powder

  • ¼ teaspoon organic ground pepper

  • 10 large organic pasture-raised eggs, lightly beaten

Instructions

  1. Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking dish (or similar-size 3-quart baking dish) with cooking spray.

  2. Place squash on a clean kitchen towel, gather up the edges, and squeeze out excess moisture.

  3. Heat butter in a large skillet over medium heat. Add onion and cook, occasionally stirring, until golden brown, 5 to 8 minutes. Add the squash and a pinch of salt; cook until very soft and dry; about 4 minutes more.

  4. Transfer the squash mixture to a large bowl. Add corn, cottage cheese, feta, bell pepper, dill, flour, baking powder, pepper, and the remaining 1/4 teaspoon salt and stir until well combined. Stir in eggs. Pour the mixture into the prepared baking dish.

  5. Bake the casserole until the center is set and the edges are lightly browned, about 40 minutes. Let stand 10 minutes before serving.

Tips

Keep sodium in check and use no-salt-added cottage cheese. It saves more than 300 mg of sodium per 1/2-cup serving compared to regular cottage cheese but still gives the same tangy but creamy taste.