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Zucchini Bake with Feta and Thyme

by Laura

I found this yummy zucchini recipe over at Kalyn’s Kitchen.  I was interested in how the feta and zucchini combo was going to taste.  I know zucchini and thyme go well together, so I figured any kind of cheese would be a welcomed addition.  Plus, I still have a lot of zucchini to use up and I was looking for other ways to eat it.
It was delish!  I loved the salty flavor that the feta added to this dish.  I did reduce the amount of thyme in the original recipe by half.  This change is reflected in the recipe below.  Any more than that and I think you would have been over powered by the thyme.

Zucchini Bake with Feta and Thyme

  • 4 medium-sized zucchini, or a mixture of zucchini with yellow squash, sliced lengthwise and then into 1/4 inch slices (about 8 cups sliced squash)
  • 1 T olive oil (or less, depending on the pan)
  • 1 T minced garlic
  • 2 large eggs
  • 1/3 cup light sour cream
  • 1 cup crumbled feta (not tightly packed)
  • 1/2  T dried thyme
  • 2 T grated Parmesan cheese
  • 1 T lemon juice
  • salt and fresh ground black pepper to taste
  1. Preheat oven to 375 degrees. 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. (Kayln used a mandoline with a 7mm blade, but I just used a knife.)
  2. Heat olive oil in large non-stick frying pan, add garlic and saute about 45 seconds (just long enough to season the oil, don’t let the garlic brown.) Add squash slices and saute about 4 minutes, turning a few times. Squash should be barely starting to soften.
  3. 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, thyme,  Parmesan, and lemon juice.
  4. Spray a 2 quart gratin dish or glass casserole dish with non-stick spray or olive oil. 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 and the rest of the feta-egg mixture.
  5. Bake at 375 degrees for 40-45 minutes, or until the mixture is bubbling, slightly set, and top if lightly browned. Serve hot. Makes 6 side dish servings.

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10 comments

Kalyn September 28, 2010 - 10:22 am

Oh dear, I am losing it I guess. I just saw this pop up on Google Alerts so I left you a comment, and now I see I already commented a few weeks ago. Oh well, I guess I am doubly glad you liked it!

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Kalyn September 28, 2010 - 10:20 am

So glad you liked it! Anything with feta is a hit for me.

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Kalyn September 8, 2010 - 8:08 am

Your picture of the finished dish is so pretty! Glad you enjoyed it.

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Jenn September 7, 2010 - 6:34 pm

Laura, that looks really good. I love Feta cheese. Have you ever tried to freeze shredded zucchini? If you want to try another zucchini cookie recipe, I just posted one on my blog. They were delicious.

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Carolyn in Oz September 7, 2010 - 5:29 pm

Looks great would be ideal for my camp oven cooking 🙂 thanks for sharing

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Deborah September 7, 2010 - 11:29 am

I’m always looking for recipes that use zucchini, and this one sounds interesting and different!

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fittingbackin September 7, 2010 - 10:08 am

Yum – this looks great! What do you think about subbing fat-free feta? I worry it would lose it’s saltiness. 🙁

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fittingbackin September 7, 2010 - 10:08 am

Yum – this looks great! What do you think about subbing fat-free feta? I worry it would lose it’s saltiness. 🙁

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Liz September 7, 2010 - 8:03 am

This looks fantastic!

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Liz September 7, 2010 - 8:03 am

This looks fantastic!

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