Squash Soufflé

This is a great, relatively easy way to use up some of that summer squash and zucchini you have an abundance of.  This recipe is from "The Vegetarian Feast" by Martha Rose Shulman - a great cookbook.

1 1/2 lbs summer squash

1 TBSP salt (preferably sea salt)

1/2 onion

1 TBSP plus 2 tsp olive oil

4 eggs, beaten

1/4 cup grated cheddar or gruyére cheese

1/2 cup cottage cheese

1/2 cup whole-wheat bread crumbs

2 TBSP chopped fresh parsley (I prefer fresh basil)

Freshly ground pepper, to taste

Preheat oven to 350 degrees

Grate Squash ( I use grater disc with food processor) and toss with salt.  Let sit for 20 minutes.

Meanwhile, saute the onion in 2 tsp of the olive oil until tender.  Combine with the beaten eggs, grated cheese, cottage cheese, bread crumbs, parsley and the salt and pepper to taste.

Squeeze out the excess water from the squash and rinse well.  Squeeze in a towel to dry, then stir into the egg-cheese mixture.  Turn into an oiled 1-quart casserole or souffle dish.  Drizzle the remaining 1 TBSP oilve oil over the top and bake for 45 minutes.