Monday, July 16, 2012

Zucchini Bake with Feta and Fresh Thyme

We were recently given a few giant zucchini, and I trolled the internet looking for some fun recipes.  I came up with this Zucchini Bake with Feta and Thyme from Kalyn's Kitchen.  We had most of the ingredients in the house, so I had to give this one a try for tonight's dinner.

- 8 cups zucchini
- 1 tablespoon of garlic
- 2 tablespoons of fresh thyme
- 1 tablespoon of olive oil
- 2 eggs
- 1 cup crumbled feta
- 2 tablespoons of freshly grated parmesan cheese
- 1/3 cup sour cream
- 1 tablespoon lemon juice

Heat the oven to 375ºF.  My mom helped me out, and chopped up all the zucchini after washing it off.  We used about eight cups, and threw in a yellow squash to add some variety to the mix.  

Heat the olive oil in a large frying pan.  Add the garlic and fresh thyme to the pan, keep the heat on medium, and be sure not to burn the garlic.  It cooks up fast, so keep your eyes on the pan.  

Toss in the zucchini and cook for about four minutes, or until they are just softening up. 

While the zucchini is cooking mix together the eggs, feta, parmesan cheese, sour cream, and lemon juice.  

When the zucchini is ready layer half into an oven safe 2 quart dish.  Then add a layer of the egg-cheese mixture.  Spoon the rest of the zucchini on top, and cover with the rest of the creamy mixture.  

Add a handful of feta and parmesan cheese to the top with some freshly ground black pepper, and pop into the oven for 40 - 45 minutes.  

I served it with some ham, and a creamy tomato pasta dish.  It was tasty.  A great way to cook zucchini, and so easy too.  But maybe I'm biassed since I think anything with cheese is good.  Hope you're having a great Nom Nom Monday, and happy DIYing, chris!