Kalyn's Kitchen

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! 

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Zucchini Bake with Feta and Thyme finished casserole in baking dish

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 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I originally made this in a deep two-quart casserole dish, but I liked it a bit better in the 2-Quart glass rectangular casserole dish (affiliate link) I used in these photos.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. 

Zucchini Bake with Feta and Thyme process shots collage

How to make this recipe:

(Scroll down for complete recipe with nutritional information.)

  1. 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.
  2. Heat olive oil, add the Minced Garlic (affiliate link) and fresh or Dried Thyme (affiliate link) and cook about 45 seconds.
  3. Then add the squash and cook about 4 minutes, turning a few times.
  4. 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.
  5. 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.
  6. 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.
  7. Add optional crumbled Feta on top if using.
  8. Bake in a preheated 375F/ oven for 40-45 minutes, until the mixture is bubbling and slightly browned on top.
  9. 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.

Zucchini Bake with Feta and Thyme in baking dish small thumbnail image

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
Slow Cooker and Instant Pot Zucchini Recipes
Low-Carb Salads with Zucchini
Low-Carb Recipes for Oversized Zucchini
Low-Carb 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 finished casserole in baking dish

Zucchini Bake with Feta and Thyme

Yield 6 side-dish servings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

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.


  • 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


  1. 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.
  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 (affiliate link) 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.


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:



Serving Size:


Amount 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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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 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 Zucchini Recipes or Side Dishes to find more recipes like this one and check out the Top Ten Low-Carb Zucchini Recipes for more ideas with zucchini.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.

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 in 2021.

Pinterest image of Zucchini Bake with Feta and Thyme

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    112 Comments on “Zucchini Bake with Feta and Thyme”

  1. 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.

  2. 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.

  3. 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.

  4. 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!

  5. I’ve been making this recipe for years- I add sliced carrots and diced (precooked) chicken & serve it as a meal vs side! Delish!

  6. Hello Kaylyn, I have been following you for quite awhile for your excellent recipes for low carb recipes. Recently my gastro Dr. put me on a low-fodmap diet for blotting and gas problems. It is quite restrictive with no cauliflower, broccoli, cabbage or onions and gr peppers, besides no gluten or lactose. All my favorite foods! It is quite bland but I can have red peppers. Do you know if dried onion powder and or garlic powder have the same effect on the system as their fresh components. I suspect it is the juices that make the difference but can not figure out who I can ask. My Dr. was not helpful with my questions nor a search on the internet.

    • Oh that does sound challenging. I wish I could help but I’m afraid I know absolutely nothing about that type of diet. I do know that are bloggers who specialize in it though; I would try googling Low-fodmap diet blog and when you find one that seems well-done I bet they can answer your questions. Good luck!

  7. Hi Kalyn,

    I love zucchini, feta, and thyme; however, I am allergic to eggs. Do you know if an egg substitute such as apple sauce or gelatin would work here, or would that not be viable?


    • I don’t have any experience with using a product to substitute for eggs, but I think it would be worth a try to see how it works. The egg is mostly just to hold it together.

  8. This dish Zucchini Bake with Feta and Thyme sounds crazy.I am glad to find this dish in low carb dishes.

  9. In this Zucchini with Feta and Thyme, can a different kind of cheese other than feta be used?

    • I haven’t tried it that way but I’m guessing you could use the same amount of any type of grated cheese that you prefer.

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

  11. 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.

  12. 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.

  13. 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!