Summer Squash Appetizer

1 c. corn muffin mix or cornbread mix
10 eggs
4 med.-size yellow squash, washed, unpeeled & coarsely grated
2 lb. cottage cheese
1 c. Feta cheese, crumbled
1 c. butter, melted

Grease a 3-quart Pyrex rectangular pan and preheat oven to 450 degrees. Beat eggs in a large bowl until well blended.
Combine cottage cheese and Feta cheese with eggs. Add cornmeal and fold in grated squash. Finally, add melted butter
and blend well. Pour into greased pan and bake at 450 degrees until the top becomes golden brown. Then turn oven
down to 350 degrees and bake for 1 hour. When cool, cut into small squares to serve as appetizer.