Parmesan Squash And Zucchini Bake Recipe

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Parmesan Squash and Zucchini Bake

Roberta Isaacson


Nice dish for Thanksgiving

☆☆☆☆☆ 0 votes
25 Min
45 Min


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


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.
2Saute and stir just until the squash is starting to soften slightly. Don't overcook. Remove from heat and add tomatoes.
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.
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.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy