This low-carb Zucchini Bake with Feta and Thyme is a delicious side dish any time; but especially when you have a surplus of zucchini from the garden.
- 1 T minced garlic
- 2 T fresh thyme leaves or 1 T dried thyme (or less if you’re not that fond of thyme)
- 2 large eggs
- 1/3 cup sour cream
- 4 medium-sized yellow or green summer squash (see notes)
- 1 T olive oil
- 1 cup crumbled Feta, plus a few tablespoon more for the top if desired
- 2 T grated Parmesan cheese
- 1 T lemon juice
- salt and fresh ground black pepper to taste
- Preheat oven to 375F/190C. Spray a 2-Quart glass rectangular casserole dish (affiliate link) or any 2 quart casserole dish with non-stick spray or olive oil.
- Wash and dry squash, then cut off stem and blossom end and discard.
- Cut squash lengthwise in half, then slice into half-moon slices about 1/4 inch thick. I used a Mandoline Slicer (affiliate link) with the 7mm blade to get nice even slices, but you can use a knife.)
- Heat olive oil in large non-stick frying pan, add garlic and thyme leaves and cook about 45 seconds over medium-high heat (just long enough to season the oil, don’t let the garlic brown.)
- Add squash slices and cook about 4 minutes, turning a few times. Squash should be barely starting to soften.
- While squash cooks, break eggs into a small bowl or glass measuring cup and beat until egg yolks and whites are combined.
- Stir in sour cream, Feta, Parmesan, and lemon juice.
- Layer half the squash in the dish, then season with salt and fresh ground black pepper. (Remember the Feta is salty, so it won’t need a lot of salt.)
- Pour over half the egg-feta mixture and use the back of a spoon or a rubber scraper to spread it over the squash.
- Repeat with another layer of squash, seasoning again and covering with the rest of the Feta-egg mixture.
- Sprinkle a few tablespoons of crumbled Feta over the top if desired.
- Bake at 375F/190C for 40-45 minutes, or until the mixture is bubbling, slightly set, and top if lightly browned.
- Serve hot.