summer squash and cottage cheese gratin


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.