Zucchini Bake with Feta and Thyme

By Johanna

Ingredients

• 4 medium-sized zucchini, or a mixture of zucchini with yellow squash, sliced lengthwise and then into 1/4 inch slices (about 8 cups sliced squash)
• 1 T olive oil (or less, depending on the pan)
• 1 T minced garlic
• 2 large eggs
• 1/3 cup light sour cream
• 1 cup crumbled feta (not tightly packed)
• 1/2 T dried thyme
• 2 T grated Parmesan cheese
• 1 T lemon juice
• salt and fresh ground black pepper to taste

Preparation

Step 1

1. Preheat oven to 375 degrees. Wash and dry squash, then cut off stem and blossom end and discard. Cut squash lengthwise in half, then slice into half-moon slices about 1/4 inch thick. (Kayln used a mandoline with a 7mm blade, but I just used a knife.)

2. Heat olive oil in large non-stick frying pan, add garlic and saute about 45 seconds (just long enough to season the oil, don’t let the garlic brown.) Add squash slices and saute about 4 minutes, turning a few times. Squash should be barely starting to soften.

3. While squash cooks, break eggs into a small bowl or glass measuring cup and beat until egg yolks and whites are combined. Stir in sour cream, feta, thyme, Parmesan, and lemon juice.

4. Spray a 2 quart gratin dish or glass casserole dish with non-stick spray or olive oil. Layer half the squash in the dish, then season with salt and fresh ground black pepper. (Remember the feta is salty, so it won’t need a lot of salt.) Pour over half the egg-feta mixture and use the back of a spoon or a rubber scraper to spread it over the squash. Repeat with another layer of squash and the rest of the feta-egg mixture.

5. Bake at 375 degrees for 40-45 minutes, or until the mixture is bubbling, slightly set, and top if lightly browned. Serve hot. Makes 6 side dish servings.