Seasoned Zucchini and Feta Bake
Serving Size / Yield
- 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
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.