Zucchini is one of my very
favorite vegetables and I love that it is doing well in garden this year. I haven't had enough to make zucchini bread yet, but that may be because I keep eating what I am picking. I am hoping to get the the bread making this week though - its a summer staple! This weekend we made rotisserie chickens with homemade herb butter using the abundance of fresh herbs in the garden and I tried a new zucchini recipe- which turned out fantastic! All 6 of us enjoyed it, so I thought I'd share.
Feta & Zucchini Bake
(recipe adapted from My Kitchen Escapades)
3-4 medium zucchini
1 Tb Olive Oil
4 cloves minced garlic
2 tsp dried thyme
1/2 C light sour cream
3/4 C crumbled feta cheese (split)
1/2 C fresh parmesan cheese
1 Tb lemon juice
salt and pepper
1. Preheat oven to 375 degrees and spray a casserole dish with nonstick spray.
2. Slice the squash into 1/4" slices. If they are larger squash, cut them down the middle before slicing. Heat the oil in a large non-stick frying pan. Add the squash, garlic and thyme. Saute and stir just until the squash is starting to soften slightly. Don't cook too long or it will be mushy after it bakes in the oven. Remove from the heat.
3. Beat together the eggs, sour cream, 1/2C feta, parmesan cheese and lemon juice in a medium sized bowl. Place half of the squash into the bottom of the casserole. Sprinkle on some salt and pepper (remember the cheeses are salty!) then spread 1/2 of the egg mixture over the top. Repeat with remaining squash and egg mixture. Top with remaining 1/4 cup feta.
4. Bake for 40-45 minutes, until the mixture is bubbling and slightly set. Serve hot.