My Mom has a pretty big garden, which I didn’t appreciate enough when I was growing up. Sure, I really enjoyed devouring those fresh, garden tomatoes (boy, do I miss those), but working in the garden was a pain. In my defense, I’m not super outdoorsy and I was kid. I’m pretty sure there is a rule somewhere that grumbling while doing chores is a requirement for teenagers. 🙂
One vegetable my Mom plants every year is zucchini, much to my Dad’s delight. Not! He could probably tolerate the occasional zucchini dish, but if you’ve ever grown zucchini, you know there is no such thing. My Mom always have an overabundance of zucchini, which is a common problem for any zucchini grower.
I figured I’d try to help out with a yummy zucchini recipe, although I’m pretty sure my Dad wouldn’t like it. Actually, I am positive. He probably wishes there was some sort of brownie plant my Mom could grow. Oh wait. My Mom does put zucchini in brownies. LOL! 🙂
Anyway, this uses both zucchini and yellow squash. It looks prettier with both, but if your garden is overrun with zucchini, then use all zucchini. I enjoyed this and will make it again, but it wasn’t quite what I expected. I figured the feta egg mixture would be more of a cheese sauce, but it’s more of a custard, like an egg bake.
I’d serve it as a vegetarian entree with a nice salad, rather than as a side dish. But that’s me. I also think if the custardy part doesn’t appeal to you, then eliminate it. Saute the squash until tender, then top it with the feta cheese and parmesan and serve.
Zucchini Bake with Feta Cheese
Ingredients
- 2 zucchinis, sliced (about 4 cups)
- 2 yellow squash, sliced (about 4 cups)
- 1 Tablespoon vegetable oil
- 2 garlic cloves, finely minced
- 1 shallot, chopped
- 1 teaspoon dried thyme
- 2 large eggs
- 1/3 cup sour cream
- 1 cup crumbled feta
- 1/4 cup grated Parmesan cheese
- 1 Tablespoon lemon juice
- salt and fresh ground black pepper to taste
Instructions
- Preheat oven to 375F. Spray an 9×9 dish or a 2 quart baking dish with non-stick spray. Set aside.
- In large non-stick frying pan, add shallot and thyme leaves and saute about 1 minute over medium heat. Add garlic and sauté for another 30 seconds.
- Add squash slices and saute about 4 minutes, turning a few times, until squash is slightly softened, but not fully cooked. Depending on the size of your pan, you may need to do this in batches. Lightly salt and pepper to taste.
- In a small bowl, add eggs, sour cream, feta, parmesan cheese and lemon juice and mix until thoroughly combined.
- Layer half the squash in the dish, then spread half the egg-feta mixture over the squash. Top with the remaining squash followed by the rest of the egg-feta mixture.
- Bake at 375F for 40-45 minutes, or until the mixture is bubbling and lightly browned. Serve immediately.
Notes
Feel free to use all yellow squash or zucchini too.
Lightly adapted from Kalyn's Kitchen
Enjoy!
Tanya
I LOVE Zucchini and Yellow Squash! This looks delicious, Tanya! YUM!
I’m a big zucchini fan too. It’s such a versatile vegetable too. And parmesan cheese in particular partners so well with it. Hope you enjoy the recipe!
Interesting dish Tanya! I like the way it looks like a Lasagna.
I like zucchini and squash, but my husband does not. And I don’t know if you remember or not, but I started this year testing foods that I might be sensitive \ allergic too, and Parmesan cheese is one of them. I sure miss it, but I still have lots of other cheese (probably too much).
Have a good weekend Girl ! Chat soon…
Oh man, I would definitely miss parmesan since one of my favorite dishes is spaghetti and meatballs with a healthy spoonful of grated parmesan cheese on top! Thank goodness you can still eat cheese though. I love cheese too much too! 🙂 I’m a big fan of zucchini and yellow squash, but my Dad is not a huge fan. My Mom always plants some every year and she always has a ton. LOL!
this looks yummy, and of course we’ve got a fridge full of zucchini. 🙂 I did make zucchini bread this weekend, though. Do you think this would work with Mozzarella instead of feta? We’re not big feta fans……
I love zucchini but I swear it grows like a weed! I’m a big fan of zucchini bread and I have a couple recipes that I need to test. Mozzarella should substitute just fine. And honestly, sautéing the zucchini and yellow squash with a garlic clove (or two) and chopped shallot, then topping with a sprinkling of parmesan is delicious too.
If I could reach through my computer screen, and eat this wonderful dish that you made, I would!!! Oh. My. Gosh Yum 🙂
Thanks, Mackenzie! I’m a big zucchini fan and it was pretty darn delicious if I say so myself. 🙂