Tunisian Squash Casserole

• 1 green pepper, chopped
• 1 cup purple onion, chopped
• 1 tablespoon olive oil
• 4 cups grated summer squash
• 1 dozen large eggs
• 1 cup chickpea flour
• 1/3 cup milk
• 1/2 cup black salt cured olives
• 1 roasted red pepper, chopped fine
• 1/2 cup harissa sauce
• 1 1/2 cups crumbled feta cheese
• salt

1. Preheat oven to 350 degrees and butter a rectangular casserole dish.
2. Over medium heat, cook onion, green pepper and olive oil until softened. Salt to taste, then turn off heat. Shred squash in food processor and add to onion mixture.
3. In separate bowl, stir eggs and chickpea flour together, then use stick blender to blend mixture until no lumps remain. Stir in milk, harissa, olives, roasted red pepper and crumbled feta. Pour mixture into squash mixture and stir to fully combine. Pour into prepared casserole dish.
4. Bake for about 45 minutes or until centre is set and top is golden. Cut into 9 squares.

green pepper, purple onion, olive oil, eggs, chickpea flour, milk, black salt, red pepper, harissa sauce, feta cheese, salt

Taken from food52.com/recipes/27547-tunisian-squash-casserole (may not work)