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Kalyn's Kitchen

Low-Carb Zucchini Bake with Feta and Thyme

I love this delicious Low-Carb Zucchini Bake with Feta and Thyme, and this side dish with zucchini, yellow squash, eggs, Feta, sour cream, Parmesan, and thyme is one of the Top Ten Most Popular Low-Carb Zucchini Recipes on Kalyn’s Kitchen! And this tasty recipe is low-carb, Keto, low-glycemic, gluten-free, meatless, and South Beach Diet phase one! Use the Recipes-by-Diet-Type Index to find more recipes like this one.

Click here to PIN Low-Carb Zucchini Bake with Feta and Thyme!

Low-Carb Zucchini Bake with Feta and Thyme found on KalynsKitchen.com

I got the first zucchini from my garden a few days ago, which made me think about zucchini recipes! Last year my brother Rand I did a fun little week on the Kalyn’s Kitchen Facebook Page where we counted down the Top Ten Most Popular Low-Carb Zucchini Recipes on Kalyn’s Kitchen. And although I always loved this Low-Carb Zucchini Bake with Feta and Thyme, truthfully I was definitely surprised when it turned out to be one of the top ten!

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 he good news is that this recipe can easily be made with zucchini and yellow squash from the store or farmers market too. I consider this to be a season-spanning vegetable side dish, but with the protein from a couple of eggs and the feta cheese, it could easily be a main dish too.

I originally made this in a deep two-quart casserole dish, but I think I liked it a bit better in the 2-Quart glass rectangular casserole dish I used this time. 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. But no matter what dish you use or whether you have garden zucchini or buy them at the store, if you like these ingredients, please give this a try! It just might make your personal top ten list for zucchini this summer!

Low-Carb Zucchini Bake with Feta and Thyme found on KalynsKitchen.com

Trim the squash, cut in half lengthwise, then make half-moon slices about 1/4 inch thick. (I used a Mandoline Slicer with the 7mm blade, but you can easily cut it with a knife.) Heat olive oil, add the minced garlic and fresh or dried thyme 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.

Low-Carb Zucchini Bake with Feta and Thyme found on KalynsKitchen.com

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.

Low-Carb Zucchini Bake with Feta and Thyme found on KalynsKitchen.com

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 or Grilled Fusion Chicken for a low-carb meal.

More Recipes Using Zucchini:

50 Amazing Zucchini Recipes ~ Kalyn’s Kitchen
Low-Carb Grain-Free Zucchini Ricotta Tart ~ All Day I Dream About Food
The Top Ten Most Popular Low-Carb Zucchini Recipes on Kalyn’s Kitchen
Cheesy Meatball Zucchini Skillet ~ Oh Sweet Basil
The BEST Slow Cooker Zucchini Recipes ~ Slow Cooker from Scratch
Healthy Shrimp Scampi with Zucchini Noodles ~ Well Plated

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!

Low-Carb Zucchini Bake with Feta and Thyme found on KalynsKitchen.com

Low-Carb Zucchini Bake with Feta and Thyme

Low-Carb Zucchini Bake with Feta and Thyme is a delicious side dish anytime; but especially when you have a surplus of zucchini from the garden.


  • 4 medium-sized yellow or green summer squash, or a mixture of colors, sliced lengthwise and then into 1/4 inch slices (about 8 cups sliced squash)
  • 1 T olive oil (more or less, depending on the pan)
  • 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


  1. Preheat oven to 375F/190C. Spray a 2-Quart glass rectangular casserole dish (or any 2 quart casserole dish) with non-stick spray or olive oil.
  2. Wash and dry squash, then cut off stem and blossom end and discard.
  3. Cut squash lengthwise in half, then slice into half-moon slices about 1/4 inch thick. (I used a Mandoline Slicer with the 7mm blade to get nice even slices, but you can use a knife.)
  4. 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.)
  5. Add squash slices and cook about 4 minutes, turning a few times. Squash should be barely starting to soften.
  6. While squash cooks, break eggs into a small bowl or glass measuring cup and beat until egg yolks and whites are combined.
  7. Stir in sour cream, Feta, Parmesan, and lemon juice.
  8. 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.)
  9. Pour over half the egg-feta mixture and use the back of a spoon or a rubber scraper to spread it over the squash.
  10. Repeat with another layer of squash, seasoning again and covering with the rest of the Feta-egg mixture.
  11. Sprinkle a few tablespoons of crumbled Feta over the top if desired.
  12. Bake at 375F/190C for 40-45 minutes, or until the mixture is bubbling, slightly set, and top if lightly browned.
  13. Serve hot.


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.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Low-Carb Zucchini Bake with Feta and Thyme would be great for any phase of the South Beach Diet, as well as low-carb  or low-glycemic 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 the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Low-Carb Zucchini Bake with Feta and Thyme found on KalynsKitchen.com

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95 comments on “Low-Carb Zucchini Bake with Feta and Thyme”

  1. Pingback: Baked Zucchini, Spinach And Feta Is The Low-Carb Comfort Food You Need In Your Life - WELCOME TO DR ADAS BLOG

  2. Made this for supper tonight along with IBIH's Belizian Chicken Stew. Delicious and a lovely complement to the chicken flavors. Had to have seconds! Thank you.

  3. Love this dish. I wouldn't change a thing!! I cut the recipe in half because there are only two of us. I will make this again in a heartbeat. So easy to make.

  4. Hi Kalyn, I just wanted to let you know I featured this recipe in my Low Carb Gluten-free Zucchini Recipes roundup. I hope you'll get some visits coming your way!

  5. Just made this and substitute egg whites and used Olive oil spray to cut down on fat and added Sriracha. ��

  6. Tracy glad that worked for you!

  7. For those who wanted to know if you could do this the day before… Yes. I threw it together the night before, I did not even precook the squash. I had to cook longer. It was yummy good, bit I would add extra parm on top For the last bit if I wanted it to look good for company (if looks mattered). Yummy good, though I never made it the original way, but I can't imagine the taste would be any better. I think the yoks settled to the bottom and it was white, not yellowish. Again, did not affect taste.

  8. This was amazing! I didn't layer it — just mixed it all up (because I'm lazy that way), and sprinkled more Parmesan over it, giving it a nicely browned top. A real keeper!

  9. I'd love to know why this recipe can't be frozen. I'm always in search of freezable recipes – particularly ones with zucchini!!

    • Maybe it's a matter of opinion, but I feel that zucchini, dairy products, and eggs all don't freeze well. (They either get too soft or get watery.) You could try freezing a serving or two and see what you think.

  10. Can this recipe be made a day in advance?

    • If you mean mix it up, store in the fridge, and cook later, I have never done it that way so I'm not sure how it would work. I've certainly eaten leftovers after they've been in the fridge though, and that worked just fine.

    • Thanks for your quick reply. I've made this several times and it is FABULOUS! I have a huge meal planned for tomorrow and thought perhaps an early prep would ease the load. No worries – I'll give early prep a try when company is not in the mix 🙂

    • Glad you have enjoyed it! And if you do try it that way sometimes, I'd love to hear how it works.

  11. Helen, so glad you enjoyed it!

  12. This was delicious! I made it with milk because I didn't have any sour cream. Baked it until it set like a Quiche. Turned out great! Definitely a keeper.

  13. MaryLou, adding a little half and half couldn't hurt if the mixture seemed too thick to you. And a bigger pan might also be good.

  14. I love squash of all kinds and plant them yearly in my garden. I tried this recipe last night and, although tasty, the egg mixture had a thick, custard consistency. Perhaps I needed to put it in a flatter dish and spread out the mixture or maybe my eggs were too big. Would it have helped to add cream or 1/2 and 1/2 to the egg/cheese mix?

  15. Hi, I tried this recipe with a few changes. I cut down the amounts by half , also I cooked the zucchini a little longer, so the baking time could be shorter. In the end they were nice and crispy. Since thime is not my favourite herb I substituted oregano.I added more grated parmesan cheese once on the plate, as I found it tasted a bit strong from the lemon and herbs. I love the stuff too. Great recipe!

  16. Carmi, so glad you've been enjoying it. Love hearing how you have switched it up.

  17. This is one of our favorite dinners now. I always double the sauce part sometime even a little more than double and I've also added ground sausage or ground beef and then top it with sliced cherry tomatoes. (I love a one-dish dinner) Very yummy and I always look forward to leftovers for lunch the next day!! Thanks for the recipe!

  18. Thanks for the recipe Kalyn! It is one of my favorites. I have featured this recipe over at Favorite Family Recipes (favfamilyrecipes.com) and linked over to you. Love the site & keep up the good work!

  19. Saving this one for this summer for when I have more squash than I can figure out what to do with. Thanks for posting.

  20. Made this last night & it is good!!

  21. Karen, so glad you're enjoying it!

  22. This is Great!!! I make more of the dressing..Doesn't seem to be enough..For me, anyway 🙂
    Made it 4 or 5 times already

  23. I made this recipe and doubled the garlic (2 large, fresh-picked, home-grown cloves), added about a tablespoon of chopped fresh tarragon, and a large onion sliced and then slowly cooked until soft. I added the onion in layers with the zucchini and the liquid egg-cheese mix.

    I also used Costco sheep-goat feta (from Greece). I think the main thing with this recipe is to flavor it up because of how bland 8 cups of zucchini can be.

    I also tossed in a handful of dried tomatoes from my harvest last year (Roma paste tomatoes).

  24. Yum! I made this last night with patty pan squash and thyme from my garden, and loved it. And enjoying the leftovers again today. Thanks!

  25. So glad you enjoyed it!

  26. delicious, as i knew it would be! I had fresh dill which I wanted to use up, and it went well with the zucchini. Can't wait to eat the leftovers for breakfast tomorrow!

  27. This was delicious! I am sure reheating in an oven would be best, but I really enjoyed leftovers reheated in the microwave for breakfast. I liked mine best with Sirachi sauce on top. Thank you for the recipe.

  28. Thanks Nicole and Tracy! My zucchini is starting to go crazy!

  29. I made this a couple days ago because I wasn't sure what to do with some squash I had in the fridge. It turned out great. It was so yummy! I'll definately make it again.

  30. Kalyn: This looks delicious! Can't wait to try it with summer's best!

  31. Thanks Karista! So glad you like it and I loved meeting you at BlogHerFood!

  32. Kalyn I love this recipe! I like that it can be a side dish as well as main entree. Perfect timing too… Just brought home two pounds of zucchini from the farmers market. Have a lovely weekend.

  33. Barbara, how I wish I was close enough to bake it for you and bring it over!

  34. I would so enjoy a plate of this right now. It may be the first thing Imake when I get home from hospital.

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