Zucchini Feta Bake

Zucchini Feta Bake

Saute in 1 tbs olive oil for about 4 minutes:
4 medium-sized yellow or green summer squash, sliced lengthwise and then into 1/4 inch slices (about 8 cups sliced)

Add: 1 T minced garlic

While squash is cooking mix in a bowl:
2 T fresh thyme or 1 T dried
2 eggs
1/3 cup sour cream
1 cup crumbled feta
2 T grated parmesan cheese
1 T lemon juice

Spray a 2 quart gratin dish or 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 half the egg-feta mixture and use the back of a spoon or spatula to spread it over the squash. Repeat with another layer of squash and the rest of the feta-egg mixture.

Bake at 350 for 40-45 minutes, or until the mixture is bubbling, slightly set, and top if lightly browned. Serve hot.