Parmesan Squash and Zucchini Bake

4 medium-sized yellow squash and/or zucchini, sliced lengthwise and then into 1/4 inch slices
(about 8 cups sliced squash) (seeded)
1 Tbsp olive oil
1 Tbsp minced garlic
1 Tbsp fresh thyme leaves or 1/2 tsp dried thyme
2 tomatoes, sliced (seeded and chopped)
1/4c (total) diced red and/or green bell peppers
1 leek, white and light green portions, halved lengthwise and cut crosswise into 1/4-inch slices
1 green onion, white and light green portions, halved lengthwise and cut crosswise into slices
2 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 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. Saute and stir just until the squash is starting to soften slightly. Don't overcook!  Remove from heat and add tomatoes. (Sauteed garlic, thyme, leeks, peppers, onions, and tomatoes long enough to combine the flavors - did not allow any to get tender) 

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. Cover with half the tomato mixture. Sprinkle on some salt and pepper then spread 1/2 of the egg mixture over the top. Repeat with remaining squash, tomato mixture, 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.

Favorite Family Recipes 2012