Zucchini is one of my very
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
2 eggs
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.
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