This is from nyt.

medium tub small-curd cottage cheese (it’s a 2 cup tub, I’ll need to check weight next time)
50g shredded mozzarella
750g | 1.5lbs assorted courgettes and squash
1 small onion
4 eggs
parsley, garlic, s&p

• strain cottage cheese for at least 20mins to get rid of excess liquid
• sprinkle salt over diced courgettes and drain
• sweat onion with garlic until soft
• beat eggs, add cheeses, onion, garlic, courgettes, parsley, season
• bake at 180°C for about 1hr until golden brown
• rest for 5-10mins in pan before serving

Next time I’m going to skip the onion. I should have known better. They suggested serving with tomato sauce and I agree, eggs and tomato sauce go well together. It was a great dish to eat hot or cold; as main dish or side.