Zucchini Bake with Feta and Thyme

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I found this yummy zucchini bake with feta and thyme recipe over at Kalyn’s Kitchen.  Now, 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.

The zucchini bake with feta and thyme 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 Fet and Thyme | realmomkitchen.com

Here is what you need to make the

Zucchini Bake with Feta and Thyme

  • ZUCCHINI
  • OLIVE OIL
  • GARLIC
  • EGGS
  • LIGHT SOUR CREAM
  • FETA
  • DRIED THYME
  • PARMESAN CHEESE
  • LEMON JUICE
  • SALT AND FRESH GROUND BLACK PEPPER
Zucchini Bake with Fet and Thyme | realmomkitchen.com

Zucchini Bake with Feta and Thyme

Real Mom Kitchen

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Ingredients
  

  • 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
  • cup light sour cream
  • 1 cup crumbled feta not tightly packed
  • ½ T dried thyme
  • 2 T grated Parmesan cheese
  • 1 T lemon juice
  • salt and fresh ground black pepper to taste

Instructions
 

  • 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.)
  • 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.
  • 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.
  • 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.
  • 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

  1. 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!

  2. 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.

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

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