parmesan squash and zucchini bake
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Nice dish for Thanksgiving
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yield
6 serving(s)
prep time
25 Min
cook time
45 Min
method
Bake
Ingredients For parmesan squash and zucchini bake
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4 medium sized yellow squash and/or zucchini sliced lengthwise and then into 1/4 inch slices(about 8 cups)
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1 tablespoon olive oil
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1 tablespoon minced garlic
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1 tablespoon fresh thyme leaves or 1/2 teaspoon dried thyme
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2 tomatoes sliced
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2 eggs
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1/3 cup sour cream
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1 cup crumbled feta cheese
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2 tablespoons grated parmesan cheese
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1 tablespoon lemon juice
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salt and pepper to taste
How To Make parmesan squash and zucchini bake
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1Preheat oven to 375 degrees and spray a large casserole dish with nonstick spray. Heat oil in a large non-stick frying pan. Add the squash, garlic and thyme.
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2Saute and stir just until the squash is starting to soften slightly. Don't overcook. Remove from heat and add tomatoes.
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3Beat together the eggs, sour cream, cheeses and lemon juice in a medium sized bowl. Place 1/2 the squash in bottom of the casserole. Sprinkle on some salt and pepper, then spread 1/2 of the egg mixture over the top.
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4Repeat with remaining squash and egg mixture. Top with additional feta and parmesan if desired. Bake 40 - 45 minutes, until the mixture is bubbling and slightly set. Serve hot.
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