Zucchini Bake with Feta and Thyme

Zucchini Bake with Feta and Thyme
from Kalyn's Kitchen

Ingredients:
4 medium-sized yellow or green zucchini sliced lengthwise and then into 1/4 inch slices (about 8 cups)
1 T olive oil
1 T minced garlic
2 T fresh thyme leaves or 1 T dried thyme
2 large eggs
1/3 cup light sour cream
1 cup crumbled feta (not tightly packed)
2 T grated Parmesan cheese
1 T lemon juice
salt and fresh ground black pepper to taste

Directions:
Preheat oven to 375F. Wash and dry squash, then cut squash lengthwise in half, then slice into half-moon slices about 1/4 inch thick.

Heat olive oil in large non-stick frying pan, add garlic and thyme leaves and saute about 45 seconds (just long enough to season the oil, don't let the garlic brown.) Add squash slices and saute about 4 minutes, turning a few times. Squash should be barely starting to soften.

While squash cooks, break eggs into a small bowl or glass measuring cup and beat until egg yolks and whites are combined. Stir in sour cream, feta, parmesan, and lemon juice.

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

Bake at 375F for 40-45 minutes, or until the mixture is bubbling, slightly set, and top if lightly browned. Serve hot.