This is a recipe I stumbled upon last year when I was looking for zucchini recipes and I have made it several times since. I love it! I found the recipe at Kalyn’s Kitchen and basically just added tomatoes and then topped with extra feta and Parmesan. This Parmesan squash bake recipe is definitely a winner in my book! You don’t need to layer everything in like in the picture. Most of the time I just throw all the ingredients– it all tastes the same and it takes less time. I only do the layered look when I am serving it to guests (my kids couldn’t care less if it looks pretty or not)!
- 4 medium-sized yellow squash and/or zucchini, sliced lengthwise and then into 1/4 inch slices (about 8 cups sliced squash)
- 1 Tbsp olive oil
- 1 Tbsp minced garlic
- 1 Tbsp fresh thyme leaves or 1/2 tsp dried thyme
- 2 tomatoes, sliced
- 2 eggs
- 1/3 cup light sour cream
- 1 cup crumbled feta (not tightly packed)
- 2 T grated parmesan cheese
- 1 T lemon juice
- salt and pepper - to taste
- 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 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 overcook! Remove from heat and add tomatoes.
- 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 (you can be fancy and layer it like in the picture or you can just toss it in. Normally I just toss it in but for the picture's sake I layered it nicely). Sprinkle on some salt and pepper then spread 1/2 of the egg mixture over the top. Repeat with remaining squash and egg mixture. Top with additional feta and Parmesan if desired.
- Bake for 40-45 minutes, until the mixture is bubbling and slightly set. Serve hot.