Squash Cheese Cubes

3 cups grated yellow crook neck or zucchini (4 small or 3 medium size zucchini)
1 1/2 to 2 teaspoons salt
1 1/2 cups flour
1 tablespoon baking powder
3/4 to 1 medium onion, diced
2 cups grated cheddar cheese
2 teaspoons thyme leaves
1 teaspoon freshly ground black pepper or lemon pepper
1/2 cup canola oil
3 large eggs

Preheat oven to 350 degrees. Lightly grease a 7-by-11-inch baking dish with butter and line the bottom with parchment paper, if desired.

In a colander set over a bowl or in a sink, combine the squash and salt and toss to mix. Set aside to drain for 30 minutes. Squeeze out the excess water. (For a faster method, place the grated zucchini in a small salad spinner and let stand for 5 minutes, then pump to extract the excess moisture.)

In a medium bowl, combine the flour and baking powder. Add the zucchini, onion to taste, cheese, thyme and pepper. Mix well with a fork, breaking up any clumps of zucchini.

In a small bowl, whisk the oil and eggs. Pour into the zucchini mixture and mix well, which will further break up any remaining clumps of zucchini. Transfer mixture to the baking dish. Bake for 35 minutes, or until golden. Let cool on a wire rack for 5 minutes, then cut into squares. Serve warm or at room temperature.