1 1/2 lbs (4 or 5) yellow or mixture yellow and zucchini
1 tbsp sea salt
1/2 onion, minced
1 tbsp+ 2 tsp olive oil
4 eggs, beaten
1/4 cup grated cheddar or Gruyere cheese
1/2 cup creamed cheese (SCD)
1/2 cup nut flour
2 tbsp chopped fresh parsley
ground pepper to taste

Preheat oven 350 degrees
grate the squash and toss it with the salt
let stand 20 mins
Meanwhile, saute onion in 2 tsp olive oil until tender
combine with the beaten eggs, grated cheese, SCD creamed cheese, nut
flour, parsley.
Salt and pepper to taste
Squeeze out the excess water from the squash and rinse well
Squueze in a towel to dry, then stir into the egg and cheese mixture
turn into a oiled 2 qt casserole or souffle dish
drizzle remaining 1 tbsp of olive oil over the top
Bake 45 minutes and serve immediately
Serves 6

NB. I found you only need 2-3 eggs and it comes out just as delicious
3 for a really fluffy souffle
2 for a creamy souufle

Experiment and enjoy!!