Seasoned Zucchini and Feta Bake

Seasoned Zucchini and Feta Bake


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This is another great dish to make when you have an abundance of zucchini from your garden. You can also make it a combination of zucchini and yellow squash for a more colorful casserole!

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Time needed

10 min preparation + 45 min cooking

Serving Size / Yield

4-6 servings


  • 4 medium zucchini sliced lengthwise and then into 1/4 in. slices
  • 1 Tbs. oil
  • 1 T. garlic, minced
  • 2 Tbs. fresh thyme leaves
  • 2 large eggs
  • 1/3 C. sour cream
  • 1 C. crumbled feta
  • 2 Tbs. grated Parmesan cheese
  • 1 Tbs. lemon juice
  • salt and pepper, to taste

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Preheat the oven to 375 degrees. Heat the oil in a large skillet and add the garlic and thyme. Saute for about 45 seconds to season the oil, but not letting the garlic brown. Add the zucchini slices and saute about 4 more minutes, turning a few times.

While the squash cooks, bread the eggs into a small bowl and beat to combine the yolks and whites. Stir in the sour cream, feta, Parmesan, and lemon juice.

Grease a glass casserole dish and layer half the zucchini in the dish, then season with salt and pepper. Pour over half the egg-feta mixture and spread it evenly over the squash. Repeat with another layer of zucchini and the rest of the feta-egg mixture.

Bake for 40 to 45 minutes, or until the mixture is bubbling and the top is lightly browned.

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