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Zucchini Bake with Feta Cheese

by Tanya 9 Comments

Zucchini Bake with Feta Cheese

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.

Zucchini Bake with Feta Cheese

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.

Print
Zucchini Bake with Feta Cheese

Yield: 4-6 servings

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

  1. Preheat oven to 375F. Spray an 9×9 dish or a 2 quart baking dish with non-stick spray. Set aside.
  2. 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.
  3. 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.
  4. In a small bowl, add eggs, sour cream, feta, parmesan cheese and lemon juice and mix until thoroughly combined.
  5. 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.
  6. 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

http://www.eatlaughpurr.com/2014/08/08/zucchini-bake-with-feta-cheese/

Enjoy!

Tanya

By day, Tanya helps her clients create meaningful connections with their target audience through her modern and elegant website designs. Utilizing her passion for the written word, she crafts entertaining and informative articles on finance, food and health and beauty as a freelance writer. By night, she is a blogger, consumer of too much TV and an overindulgent Cat Mama to Max. To be fair, she spoils Max 24/7.

Comments

    • 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!

      Reply

  2. 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…

    Reply

    • 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!

      Reply

  3. 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……

    Reply

    • 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.

      Reply

Trackbacks

  1. […] Preheat oven to 350 degrees. Grease bottom of two loaf pans. Combine sugar, butter, oil, water, eggs, soda, salt, cinnamon, vanilla, baking powder in large bowl and mix thoroughly. Add zucchini, nuts and raisins and blend well. Add in flour, a cup at a time, and mix until thoroughly blended. Pour evenly into loaf pans. Bake until toothpick inserted in center comes out clean. The recipe says 60-70 minutes, but for us it took about 45 minutes. I would check after 40 or so. Cool for 20 minutes or so before removing from pans. Sweet and delicious!  And if you’re looking for another great way to use zucchini, try this recipe from over at Eat, Laugh, Purr. […]

    Reply

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