Preheat oven to 375*
Grate 4 zucchini (I use a big food processor) and a pinch of salt. Let sit in a strainer to draw out the moisture.
Chop 1 Vidalia onion. Sautee onion in 2 T butter until transparent.
1 box Jiffy Corn Bread/Muffin Mix
½ c cream of wheat,
1 stick softened butter
16 oz. small curd cottage cheese
8 oz. well crumbled feta cheese
½ c milk
(I will also add any grated hard cheese I have including asiago, Parmesan, or Romano.)
Drain and squeeze zucchini and add to transparent onions and sauté for a few more minutes to remove more moisture.
Add zucchini/onion mixture to other ingredients in bowl. Stir and put in greased 9x13 cake pan.
Bake for 40-50 minutes or until golden on top.
If you can wait, cool for 15 minutes. You can also serve at room temperature or cold. Any way you serve it, it's delicious!