Zucchini Bake with Feta and Thyme
Zucchini Bake with Feta and Thyme is an amazing side dish made with zucchini, yellow squash, eggs, Feta, sour cream, Parmesan, and thyme! And don’t you think that zucchini with Feta is such a perfect combination of flavors?
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This low-carb Zucchini Bake with Feta and Thyme is a recipe I came up with when I had a big surplus of zucchini from the garden, but the good news is that this recipe can easily be made with zucchini and yellow squash from the store or farmers market too. And when you still have zucchini but the weather is getting colder, it’s time for baked zucchini recipes, right? So I am featuring this for Friday Favorites today to entice you to try it!
I consider this to be a vegetable side dish, but with the protein from a couple of eggs and the feta cheese, it could easily be a meatless main dish too. And a few years ago I realized this is one of the Top Ten Low-Carb Zucchini Recipes on Kalyn’s Kitchen!
What ingredients do you need for this recipe?
- yellow or green summer squash
- olive oil
- Minced Garlic (affiliate link)
- fresh thyme leaves or Dried Thyme (affiliate link)
- eggs
- sour cream
- crumbled Feta
- grated Parmesan cheese
- fresh lemon juice, I used my fresh-frozen lemon juice
- salt and fresh ground black pepper to taste
What other cheese can you use?
If you’re not a fan of Feta you can make this dish with most any creamy white cheese like goat cheese, Cotija, Queso Blanco, or ricotta. Firmer white cheese that melt well will also work like Mozzarella, Monterey Jack, or Gruyere.
Can you use other herbs besides thyme?
I think other herbs would work fine in this recipe, especially basil or parsley.
What Size Baking Dish Did I Use?
I originally made this in a deep two-quart casserole dish, but I liked it a bit better in the 2-Quart glass rectangular casserole dish (affiliate link) I used in these photos. Having a dish with a little more surface area let more of the zucchini and yellow squash peek out, and I liked the way it browned on the top a little better.
Want more low-carb zucchini recipes?
You can check out the Top Ten Low-Carb Zucchini Recipes for more ideas with zucchini that have been popular on my blog!
How to make Zucchini Bake with Feta and Thyme:
(Scroll down for complete recipe with nutritional information.)
- Trim the squash, cut in half lengthwise, then make half-moon slices about 1/4 inch thick. I used a Mandoline Slicer (affiliate link) with the 7mm blade, but you can easily cut it with a knife.
- Heat olive oil, add the Minced Garlic (affiliate link) and fresh or Dried Thyme (affiliate link) and cook about 45 seconds.
- Then add the squash and cook about 4 minutes, turning a few times.
- Put half of the partly-cooked squash into the casserole dish that you sprayed with non-stick spray and season with fresh-ground black pepper and a little salt.
- While squash cooks, break eggs into a bowl or a large measuring cup and beat until the yolks and whites are well combined. Stir in sour cream, Feta, Parmesan, and lemon juice.
- Spread half that mixture over the squash in the casserole dish, add the rest of the squash, season the second layer, and cover with the rest of the Feta mixture.
- Add optional crumbled Feta on top if using.
- Bake in a preheated 375F/ oven for 40-45 minutes, until the mixture is bubbling and slightly browned on top.
- Serve hot and enjoy! This will keep in the fridge for a few days, but like everything with zucchini it’s probably best freshly made.
Make it a Meal:
This would taste great with something like Southwestern Pot Roast, Grilled Fusion Chicken, Chicken Cutlets with Mustard Sauce, Maple Glazed Salmon, or Air Fryer Chicken Drumsticks for a low-carb meal.
More Recipes Using Zucchini:
Slow Cooker and Instant Pot Zucchini Recipes ~ Slow Cooker or Pressure Cooker
Recipes for Extra Large Zucchini
Low-Carb and Keto Grilled Zucchini Recipes
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Zucchini Bake with Feta and Thyme
This low-carb Zucchini Bake with Feta and Thyme is a delicious side dish any time; but especially when you have a surplus of zucchini from the garden.
Ingredients
- 4 medium-sized yellow or green summer squash (see notes)
- 1 T olive oil
- 1 T minced garlic
- 2 T fresh thyme leaves or 1 T dried thyme (or less if you’re not that fond of 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
Instructions
- Preheat oven to 375F/190C. Spray a 2-Quart glass rectangular casserole dish (affiliate link) or any 2 quart casserole dish with non-stick spray or olive oil.
- Wash and dry squash, then cut off stem and blossom end and discard.
- Cut squash lengthwise in half, then slice into half-moon slices about 1/4 inch thick. I used a Mandoline Slicer (affiliate link) with the 7mm blade to get nice even slices, but you can use a knife.)
- Heat olive oil in large non-stick frying pan, add garlic and thyme leaves and cook about 45 seconds over medium-high heat (just long enough to season the oil, don’t let the garlic brown.)
- Add squash slices and cook about 4 minutes, turning a few times. Squash should be barely starting to soften.
- While squash cooks, break eggs into a small bowl or glass measuring cup and beat until egg yolks and whites are combined.
- Stir in sour cream, Feta, Parmesan, and lemon juice.
- Layer half the squash in the dish, then season with salt and fresh ground black pepper. (Remember the Feta is salty, so it won’t need a lot of salt.)
- Pour over half the egg-feta mixture and use the back of a spoon or a rubber scraper to spread it over the squash.
- Repeat with another layer of squash, seasoning again and covering with the rest of the Feta-egg mixture.
- Sprinkle a few tablespoons of crumbled Feta over the top if desired.
- Bake at 375F/190C for 40-45 minutes, or until the mixture is bubbling, slightly set, and top if lightly browned.
- Serve hot.
Notes
You need about 8 cups of sliced summer squash or zucchini; use any mixture of colors you prefer. This will keep in the fridge for a day or two, although it’s best freshly made. For best results, I recommend reheating in a toaster oven. Do not freeze.
This recipe created by Kalyn.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 159Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 93mgSodium: 386mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 7g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Zucchini Bake with Feta and Thyme would be great for any phase of the original South Beach Diet, as well as low-carb or Keto eating plans. South Beach would recommend low-fat dairy products, while other low-carb plans would prefer full-fat dairy, so take your choice on that.
Find More Recipes Like This One:
Use Zucchini Recipes or Side Dishes to find more recipes like this one.Use the Diet Type Index photo index pages to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe?
This recipe was first posted in 2009, and I’ve made it many times since then. The recipe was last updated with more information in 2022.
105 Comments on “Zucchini Bake with Feta and Thyme”
I have made this several times it is so good! I love feta cheese and parmesean. The first time I made it I tried ground lamb. I didnt care for it as much. Now I use ground turkey and it is so good. I also added basil and oregeno along with a little red onion. Tonight I did make it with greek yogurt insteas of sour cream. So we will see how it tastes. I also added spinach and mushrooms. Im a big vegetable fan. So we will see.
So glad you have been enjoying it!
Well I was all set to make this UNTIL I realized nowhere can I find on you post how much of the ingredients. How much of each ingredient are you supposed to use to make how much. Just stating the ingredients without measurements, what are we supposed to guess??
Copied directly from the recipe in the post:
4 medium-sized yellow or green summer squash (see notes)
1 T olive oil
1 T minced garlic
2 T fresh thyme leaves or 1 T dried thyme (or less if you’re not that fond of 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
Obviously you didn’t scroll down far enough to see the actual recipe. If you don’t like to scroll, use the button at the top that says JUMP TO RECIPE and it will take you right to the recipe.
Sounds delicious! Can Greek yogurt be used instead of sour cream?
I wish I knew, but I haven’t tried making it with Greek yogurt. I am guessing it can, but I just can’t say for sure.
I made it with plain Greek yogurt and it was wonderful!
SO glad to hear that! Thanks for taking time to tell me, and it may be helpful for other people too.
Do you really need to pre-cook the zucchini? I think baking it for 40 minutes will cook it. It sounds really good I’m going to try it.
I did pre-cook the zucchini. That releases some of the water, which evaporates. I’m not sure if the dish will be watery if you just bake the zucchini, but I’d love to hear how it works if you try it.
Great dish. I added shredded rotisserie chicken, so a “one pot meal”. Probably could of used a bit more of the egg/feta mixture, next time I will try that.
Fun idea to add some chicken; glad you enjoyed it!
Do you think this would work if I add browned ground turkey?
I like the sound of that and can’t think of any reason why it wouldn’t work! I’d love to hear what you think after you try it!
I’ve been making this recipe for years- I add sliced carrots and diced (precooked) chicken & serve it as a meal vs side! Delish!
Very creative; so glad you have enjoyed it!