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Baked Zucchini with Feta and Parmesan

  • Author: Carole Jones
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Category: Side Dish
  • Method: Baked
  • Cuisine: Italian

Description

Baked zucchini and yellow squash recipes that is super yummy with feta and parmesan cheese!


Ingredients

Scale
  • 67 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

  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.


Nutrition

  • Serving Size: 1/8 th
  • Calories: 200
  • Sugar: 6 g
  • Sodium: 341 mg
  • Fat: 13 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 10 g
  • Fiber: 2 g
  • Protein: 10 g
  • Cholesterol: 122 mg

Keywords: easy zucchini recipe


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