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.