1. Place the cottage cheese in a fine-mesh sieve over a bowl and let it drain for 20–30 minutes in the refrigerator. Press lightly to release extra moisture.

2. Toss the shredded squash with 1/2 teaspoon salt and let sit in a colander for 15–20 minutes. Wrap in a clean towel and squeeze firmly until very dry.

3. Preheat oven to 350°F (175°C). Lightly grease a 9×9 inch baking dish.

4. In a blender or food processor, combine the strained cottage cheese, eggs, and flour/cornstarch. Blend until perfectly smooth. Add lemon zest, thyme, and pepper. Pulse to combine.

5. Pour the blended cheese mixture into a large bowl. Fold in the dry squash and crumbled feta cheese. Stir gently to combine. Taste and adjust salt if needed.

6. Transfer the mixture to the prepared baking dish and spread evenly. Drizzle the top with olive oil.

7. Bake for 35–40 minutes, or until golden brown and set in the center. A knife inserted should come out clean.

8. Let the bake cool in the pan for at least 10–15 minutes before slicing. This allows it to firm up fully.

9. Serve warm, room temperature, or cold. Store leftovers in the fridge up to 3 days or freeze in slices.