Parmesan Squash Casserole
Parmesan Squash Casserole is a perfect way to use up all that squash and zucchini from the garden. Layered with tons of cheese, this is a delightful side dish to any meal.
- 4 yellow squash and/or zucchini (about 8 cups sliced)
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 tablespoon fresh thyme leaves or 1/2 tsp dried thyme
- 2 tomatoes sliced
- 2 eggs
- 1/3 cup light sour cream
- 1 cup crumbled feta not tightly packed
- 2 tablespoon grated parmesan cheese
- 1 tablespoon lemon juice
- salt and pepper - to taste
- Preheat oven to 375 degrees and spray a large casserole dish with nonstick spray.
- Slice the squash into 1/4" slices. If they are larger squash, cut them down the middle before slicing.
- Heat oil in a large non-stick frying pan.
- Add the squash, garlic, and thyme.
- Sauté and stir until the squash is just starting to soften. Don't overcook!
- Remove from heat and add tomatoes.
- Beat together the eggs, sour cream, cheeses, and lemon juice in a medium sized bowl.
- Place half of the squash into the bottom of the casserole (you can be fancy and layer it like in the picture or you can just toss it in).
- Sprinkle on some salt and pepper then spread 1/2 of the egg mixture over the top.
- Repeat with remaining squash and egg mixture.
- Top with additional feta and Parmesan if desired.
- Bake for 40-45 minutes, until the mixture is bubbling and slightly set.
- Serve hot.