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

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