Zucchini, Corn & Egg Casserole

Ingredients

• 5 cups shredded zucchini and/or summer squash (about 3 medium)
• 2 tablespoons butter
• 1 cup finely chopped onion
• Pinch of salt, plus 1/4 teaspoon, divided
• 1.5 cups corn kernels, fresh or frozen (thawed)
• 1.25 cups no-salt-added cottage cheese (see Tips)
• 1 cup crumbled feta cheese
• 0.5 cup chopped red bell pepper
• 0.25 cup chopped fresh dill
• 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 0.25 teaspoon ground pepper
• 10 large eggs, lightly beaten

Instructions

1. Preheat 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, stirring occasionally, 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.