Feta and Parmesan Zucchini Bake


Feta and Parmesan Zucchini Bake
(recipe adapted from mykitchenescapades.com]

3 medium zucchini or yellow summer squash
2 Tb extra virgin olive oil, or coconut oil
1 Tb minced garlic
1 tsp dried thyme
2 eggs
2/3 C Greek cream cheese
1/3 C crumbled feta cheese
1 C fresh parmesan cheese
1 tsp grated lemon peel *optional*
1/4 tsp salt *optional*
1/8-1/4 tsp ground black pepper
1/2 cup water

** I added a thinly sliced tomato to mine [laid in a thin layer over the whole thing. Didn't alter the flavor, just packed in more goodness.**

1.  Preheat oven to 375 degrees and spray a 9X9 casserole dish with nonstick spray.
2.  Slice the squash into 1/4" slices.  If they are larger squash, cut them down the middle before slicing. Heat the 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 cook too long or it will be mushy after it bakes in the oven. [ about 5 minutes over medium high heat] Remove from the heat.
3.  Beat together the eggs, cheeses, water and lemon in a small bowl.  Place half of the squash into the bottom of the casserole.  Sprinkle on some salt and pepper (remember the cheeses are salty!) then spread 1/2 of the egg mixture over the top.  Repeat with remaining squash and egg mixture.


4.  Bake for 35-40 minutes, until the mixture is bubbling and slightly set.  Serve hot.

* I have to add a word of warning here about the texture of this dish. It is NOT creamy or particularly gooey like you would think with the words "cream cheese" in the ingredients.  The non-fat greek cream cheese is half non fat yogurt, which when you use for baking doesn't maintain a smooth, creamy texture, but kinda curdles and separates. This was a BIG surprise both when I made it, and when my mom and aunt tried it for themselves. The taste is quite delightful, but the texture was a bit of a turn off for me, and a BIG turn off for my aunt. So if the idea of eating a dish with a kind of --imagine cream cheese with lemon juice added, how it would separate a little--texture turns you off, maybe skip over to my "Cheesy Zucchini Tomato Bake" recipe instead.

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