Friday, April 26, 2013

Feta and Parmesan Zucchini Bake

I have so many different recipes for zucchini... Fried zucchini, sauted zucchini, zucchini cakes, zucchini bread, zucchini squares, zucchini gratin, roasted zucchini, grilled zucchini... It never ends! With the zucchini season approaching it's time that I share some of those wonderful recipes with you. This time it's Feta and Parmesan Zucchini Bake. My two favorite cheeses! How can you possibly go wrong with that!


6-7 medium zucchini or yellow summer squash
2 Tb canola oil
2 Tb minced garlic
2 tsp dried thyme
4 eggs
2/3 C light sour cream
1 C crumbled feta cheese
1/2 C fresh Parmesan cheese
2 Tb lemon juice
salt and pepper

1. Preheat oven to 375 degrees and spray a large casserole dish with nonstick spray.

2. Slice the squash into 1/4" slices. If they are larger squash, cut them down the middle before slicing. Heat the oil in a large non-stick frying pan. Add the squash, garlic and thyme. Saute and stir just until the squash is starting to soften slightly. Don't cook too long or it will be mushy after it bakes in the oven. Remove from the heat.

3. Beat together the eggs, sour cream, cheeses and lemon juice in a medium sized bowl. Place half of the squash into the bottom of the casserole. Sprinkle on some salt and pepper (remember the cheeses are salty!) then spread 1/2 of the egg mixture over the top. Repeat with remaining squash and egg mixture.

4. Bake for 40-45 minutes, until the mixture is bubbling and slightly set. Serve hot.

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