- My amount of laundry will be reduced by 1/3. You would think it would only be 1/8, but anyone with a teenage daughter understands completely.
- When I go to grab my favorite shirt or necklace or pair of shoes, they will be there. What a concept.
- A certain bedroom door in my home will no longer be closed and locked when we are entertaining. Due to the completely embarrassing/devastating nature of it’s contents, it would scar our friends forever if they were to witness what was behind that door.
This oldest child of mine has never been a huge fan of zucchini recipes so now is the perfect time to whip out this killer new baked zucchini and yellow squash recipe. I love this stuff! Packed with yummy cheese and lots of garlic. I served it as a main dish, but it would also make a great side with some grilled protein and hot bread. I will be making this parmesan zucchini again soon while I still have a lot of fresh squash.
The presentation factor on this baked zucchini recipe gets super high marks as well! I love the color combo of both types of squash and then I made it in my favorite oval baking dish. I do have a bit of an obsession with oval shaped dishes, bowls and baking pans. They just speak to me 🙂
I know you can never have enough zucchini and yellow squash recipes, so be sure you go snag my healthy Grilled Parmesan Zucchini recipe!
PrintBaked Zucchini with Feta and Parmesan
Baked zucchini and yellow squash recipes that is super yummy with feta and parmesan cheese!
Ingredients
- 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
Instructions
- Preheat oven to 375 degrees and spray a large casserole dish with nonstick spray.
- 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.
- 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.
- Bake for 40-45 minutes, until the mixture is bubbling and slightly set. Serve hot.
oh my goodness, my heart is going out to you. I can only imagine how losing her one year early would feel. I’m glad you’re finding positives and able to start talking about it. Hopefully you’ll get at least one vacation tp DC too?
This looks like heaven in a pan! Oh my. I would eat it for breakfast! Good luck to your daughter (and you too.)
I didn’t have feta in my fridge but did have some crumbled Gorgonzola. It is in my oven now and I cannot wait to dig in
Comfort food! Best of luck to your daughter. Can I just ask (pedantic me) what size dish do you use for this recipe? Thanks! 🙂
Nina:
I had an oblong dish, but a normal 9 x 13 dish would work perfectly.
Your version looks great; so glad you enjoyed it!
You are a kitchen godess. I am absolutely amazed at how light and fluffy yet completely satisfying and filling this is!!!! I only used 5 squash ( so I can grill the rest tomorrow ) and three eggs. You’re amazing.
This looks and sounds amazing! Can’t wait to try it! I just found your site but im pretty excited already for some of these recipes!
Great recipe! I sprinkled some bread crumbs on top. Yum yum!
I just made a smaller version of this for myself and it looks amazing! Blessings and congrats to you and your daughter! I just graduated college and moved from Wisconsin to Florida, and it’s killing my mom, but we always seem to come to together under family and good food. Thanks for sharing! I’ll be passing this along to my mom!
This looks fantastic. I have all ingredients except sour cream, do you think you could sub plain greek yogurt for the sour cream?
Grace: I’m sure Greek yogurt would be a fine substitute. I often exchange the two depending on what I have in the fridge.
This is a fabulous dish!!!
printing this now .. can’t wait to try it! 🙂
Can you get it into the casserole dish and pop it into the fridge and bake the next day?
I would think so
Yummy! I’m eating this right now! My 5 yo even said it was good! Could have knocked me over with a feather!
I tried this zucchini bake, and it was delicious! Thanks!
Trying this tonight and I can’t wait. It looks so yummy. Good luck to your daughter as well and you too. Now you have a place to visit!
This looks great, but I don’t care for Feta. Has anyone tried it with just leaving the Feta out? Does it still come out ok?
Does any one have an alternative cheese instead of using Feta?
About what size is the casserole dish? Would a 9 x 13 pan work as well?
Looks fabulous — Have you tried it with goat cheese & parm instead of Feta?? I am not a big feta fan.
if you just really HATE Feta, you could probably substitute ricotta as it has a similar texture and melting capability. since the recipe calls for a full cup, I’m not sure completely leaving it out wouldn’t adversely affect the outcome.
U had me at zucchini and feta 🙂 words cannot describe how delicious this is! My family of 5 were over the moon!!! Even my 11 year old boy had…4 servings and he is my toughest critic!! Thank u for the recipe!!!
She is a darling girl! I don’t blame you for being sad to see her off on an adventure. Having had both my children go off to college at the same time, I completely understand how much you’ll miss her. Lovely zucchini recipe. Perfect for the abundance of zucchini I have during the summer.
This looks amazing! I just found it on Pinterest and can’t wait to make it.
What’s the serving size?
I used an oval casserole dish, but a standard 9 x 13 glass pan would work well.
OMG I DONT KNOW WHAT I DID WRONG….I ADDED EVERYTHING AND IT WAS NOT LIKE THE PIC……IT BROKE APART INTO SCRAMBLED PIECES OF CHEESE IT WAS NOT CREAMY OR BUBBLY AT ALL I USED FRESH PARM SHREDDED SHOUOLD I HAVE USE GRATED? …..HELP
First off, calm down :). Secondly, I think it might have cooked on too high of a temperature. You might want to buy an oven thermometer for a couple bucks and be sure your oven is baking at the temp it is set at.
714 3636ok wellmy oven temp is good used temp sun on spoon roast is it supposed to be creammy? cause it wasnt it reminded me of scrambled eggs in my zuchini
Can I prepare it and refrigerate it a day before I bake it?
I have made this several times. It is SO good!
Don’t delete the post. I’d be lost without this recipe!
🙂
Does this freeze and reheat well?
I liked the taste of this, but it also came out scrambled, and I even set the temperature down about 20 degrees. Don’t get me wrong; I’m still gonna eat all of it, but maybe next time, I’ll try less eggs and more of something else 🙂
Must try this recipe at the end of the summer. Looks delicious.
Just tried this out, and like some other commenters, it came out looking a little scrambled. However, the general consensus was that it didn’t taste scrambled. I think the cheese (I used ricotta salata instead of feta) absorbed the egg mixture. The taste was great though!
And, for those who don’t like feta, the ricotta salata is a great substitute.
We liked this. I halved it & used one egg, I think it appears “scrambled” because that is just how the feta melts. I think you can make any veggie tast good with this oncoction, we couldn’t taste th zucchini.
This is one of my favorite side dishes now. It’s always a hit when I take it someplace. I love the left overs for breakfast if I’m lucky enough to have leftovers!
This is one of my favorite side dishes now. It’s always a hit when I take it someplace. I love the left overs for breakfast if I’m lucky enough to have leftovers!
I love your recipe for the pork carnitas. With my Puerto Rican background, one of the main dishes for special occasions is Roast Pork which we call “Pernir”, so I am a fan of different ways you can cook pork. I love your website.
……………..Alura
think I’m gonna add some thinly sliced tomatoes and fresh dill. so excited to try this.
Everyone loved it! I did’t have Canola oil, so I used vegetable oil. I didn’t have 1 cup of Feta; so I used the 5 oz. pkg. of Feta that I had and increased the ½ c of Parmesan shredded cheese to a whole cup. I also wasn’t sure what medium size zucchini meant. I used the 5 different sized zucchini and yellow squash that I had. It came out wonderful. The cheese was lightly golden brown when it was done. Those that ate it, loved it.
I made this tonight. I forgot the lemon juice and don’t think I will use it next time everyone just loved it. This is a keeper.
Omg. I think I may cry bc labor day is monday and fresh summer squash is ending. This was sooooo good. I made as a side for some chicken but next time I may just eat this as an entree. I forgot the lemon juice like the previous poster and it was still delish! I over-thymed bc I halfed everything else but it was STILL DELISH. I also forgot to salt and pepper the layers, guess what. Still delish. I will be making this again as many times as possible before fresh squash run out. Its like really yum (and easy) veggie lasagna.
I know it’s difficult when they move out. Mine have been out a long time now. Gone are the days that they say something I make is gross. Now they will try and let me know. This recipe looks yummy. It’s just Hubby and I are nd fussy he is not and a Greek background I have so win win.
About how many side servings does this make? Thanks!
Lindsay – I would say as a side, it easily serves 8-10 people. Come back and let me know what you think when you try it -Carole
Perfect! Im cooking for 9 on Christmas. Thanks Carole!
I found this recipe while searching the interwebz for interesting things to do with this year’s bounty of zucchini. Um, yes. Yes yes yes. I couldn’t possibly shovel this stuff into my mouth any faster. This is one of my favorite recipes I’ve made in a very long time. I subbed sour cream with plain yogurt and oregano for the thyme. Creamy, delicious, cheesy, tasty goodness. Thank you!
It is a yummy recipe for sure! Thanks for coming back Natalie and letting me know your experience with it
Made this tonight, and while the flavor was good, the dish was too watery from all the liquid that released from the squash. Will not be making this again. Normally the liquid cooks off when I do the squash on the stove, but since the instructions were to just soften the squash, the liquid didn’t get a chance to release before being put into the casserole.
Bummer Cynthia. I’ve made this multiple times and have never had trouble with excess moisture. By chance, did you cover it when baking?
Made this tonight with a few changes. I used yellow and green squash, 5 eggs instead of 4, added onion powder, cheddar/Colby cheese mix and real bacon bits. I baked it uncovered and much longer than the 45 minutes. It turned out wonderful, very flavorful! I will be making this again with the tweets. Thanks!
Thanks so much Lola for sharing your version and it sounds delicious!
Where can I find the macros for this recipe?
Hi Maureen! I don’t have that info for this recipe but there are a ton of great online calculators that you could use if you are tracking your macros.
Hi there! Going to try this! Do you really have to pre-cool the zucchini before, wouldn’t it just bake in the oven?? Thanks!
I’m assuming you mean pre-cook?? Yes, it is important because it releases a lot of the water that is in the squash so your bake doesn’t turn out all soupy!