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 ½ cups corn kernels, fresh or frozen (thawed)
- 1 ¼ cups no-salt-added cottage cheese (see Tips)
- 1 cup crumbled feta cheese
- ½ cup chopped red bell pepper
- ¼ cup chopped fresh dill
- 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon ground pepper
- 10 large eggs, lightly beaten
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