Low-Carb Zucchini Bake with Feta and Thyme

Ingredients

• 4 medium-sized yellow or green summer squash, or a mixture of colors, sliced lengthwise and then into 1/4 inch slices
• 1 T olive oil
• 1 T minced garlic
• 2 T fresh thyme leaves or 1 T dried thyme
• 2 large eggs
• 1/3 cup sour cream
• 1 cup crumbled feta, plus a few tablespoon more for the top if desired
• 2 T grated Parmesan cheese
• 1 T lemon juice
• Salt and fresh ground black pepper to taste

Directions

1. Set the oven to 375F/190C. Coat a 2-Quart rectangular glass baking dish, or another 2 quart casserole, with non-stick spray or olive oil.
2. Rinse the squash and dry it well. Trim away the stem and blossom ends, then throw those away.
3. Halve each squash from end to end, then cut it crosswise into half-moons about 1/4 inch thick. A Mandoline Slicer fitted with the 7mm blade works nicely for even pieces, though a knife is perfectly fine.
4. Warm the olive oil in a large non-stick skillet. Add the garlic and thyme, and cook over medium-high heat for about 45 seconds, just to flavor the oil. Watch closely so the garlic does not brown.
5. Add the sliced squash to the pan and cook for about 4 minutes, stirring and turning it a few times. You want it only just beginning to soften.
6. As the squash cooks, crack the eggs into a small bowl or a glass measuring cup. Beat them until the yolks and whites are fully blended.
7. Mix the sour cream, Feta, Parmesan, and lemon juice into the beaten eggs.
8. Arrange half of the squash in the prepared dish, then add salt and freshly ground black pepper. Go easy on the salt, since the Feta already adds a salty bite.
9. Spoon half of the egg and Feta mixture over the squash, then spread it across the top with the back of a spoon or a rubber scraper.
10. Add the remaining squash in another layer, season again, and cover it with the remaining Feta and egg mixture.
11. If you like, scatter a few tablespoons of crumbled Feta over the surface.
12. Bake at 375F/190C for 40-45 minutes, until it is bubbling, gently set, and lightly browned on top.
13. Serve hot.