Ingredients
5 medium yellow summer squash (about 2 pounds), chopped2 packages (8-1/2 ounces each) cornbread/muffin mix4 large eggs, lightly beaten2/3 cup 4% cottage cheese1/2 cup shredded cheddar cheese1/2 cup chopped onion1/4 teaspoon salt1/4 teaspoon pepper
Preparation
Place squash in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until tender. Drain and squeeze dry.
In a large bowl, combine cornbread mixes and eggs. Fold in the squash, cheeses, onion, salt and pepper.
Pour into two 8-in. square baking pans coated with cooking spray. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Serve warm or cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil and freeze for up to 3 months.
To use frozen bread: Thaw at room temperature. Serve warm.
