Preheat oven to 350°F. Coat a 9-by-13-inch baking dish (or similar-size 3-quart baking dish) with cooking spray.
Place squash on a clean kitchen towel, gather up the edges and squeeze out excess moisture.
Heat butter in a large skillet over medium heat. Add onion and cook, stirring occasionally, until golden brown, 5 to 8 minutes. Add the squash and a pinch of salt; cook until very soft and dry; about 4 minutes more.
Transfer the squash mixture to a large bowl. Add corn, cottage cheese, feta, bell pepper, dill, flour, baking powder, pepper and the remaining ¼ teaspoon salt and stir until well combined. Stir in eggs. Pour the mixture into the prepared baking dish.
Bake the casserole until the center is set and the edges are lightly browned, about 40 minutes. Let stand 10 minutes before serving.
Tips: Keep sodium in check and use no-salt-added cottage cheese. It saves more than 300 mg of sodium per ½-cup serving compared to regular cottage cheese but still gives the same tangy but creamy taste.
244 calories;14 g fat(7 g sat); 2 g fiber; 14 g carbohydrates; 17 g protein; 83 mcg folate; 258 mg cholesterol; 7 g sugars; 0 g added sugars; 1,031 IU vitamin A; 29 mg vitamin C; 202 mg calcium; 2 mg iron; 429 mg sodium; 448 mg potassium
Vitamin C (48% daily value), Folate (21% dv), Vitamin A (21% dv), Calcium (20% dv)
Carbohydrate Servings: 1
Exchanges: ½ starch, 1 vegetable, ½ lean meat, 1½ medium-fat meat, ½ fat
This casserole was surprisingly light. Great for a make ahead breakfast/brunch. I did brown 1/2 pound of ground sausage. No feta on hand so I used Blue Cheese crumbled. I plan on making this one again.