Ingredients

The following ingredients have 10 Servings
  • 4 yellow squash and/or zucchini ((about 8 cups sliced) )
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon fresh thyme leaves (or 1/2 tsp dried thyme)
  • salt (to taste)
  • 2 tomatoes (sliced)
  • 2 eggs
  • 1/3 cup sour cream
  • 1 cup crumbled feta (not tightly packed)
  • 2 tablespoon grated parmesan cheese
  • 1 tablespoon lemon juice
  • salt and pepper - to taste

Instruction

  • 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, thyme, and salt to taste.Sauté and stir until the squash is just starting to soften. 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).
  • 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.