parmesan squash and zucchini bake
Nice dish for Thanksgiving
No Image
prep time
25 Min
cook time
45 Min
method
Bake
yield
6 serving(s)
Ingredients
- - 4 medium sized yellow squash and/or zucchini sliced lengthwise and then into 1/4 inch slices(about 8 cups)
- - 1 tablespoon olive oil
- - 1 tablespoon minced garlic
- - 1 tablespoon fresh thyme leaves or 1/2 teaspoon dried thyme
- - 2 tomatoes sliced
- - 2 eggs
- - 1/3 cup sour cream
- - 1 cup crumbled feta cheese
- - 2 tablespoons grated parmesan cheese
- - 1 tablespoon lemon juice
- - salt and pepper to taste
How To Make parmesan squash and zucchini bake
-
Step 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.
-
Step 2Saute and stir just until the squash is starting to soften slightly. Don't overcook. Remove from heat and add tomatoes.
-
Step 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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes