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I originally made this in a deep two-quart casserole dish, but I liked it a bit better in the 2-Quart glass rectangular casserole dish (affiliate link) I used in these photos.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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    108 Comments on “Zucchini Bake with Feta and Thyme”

  1. I came to this post immediately after reading Kevin of Closet Cooking's post on http://closetcooking.blogspot.com/2009/09/kolokythokeftedes-zucchini-and-feta.html .

    Both of your dishes look great! I guess feta and zukes are the way to go this weekend:)

    Nice job!

  2. Hi Kalyn, made this as our main dish for dinner last night and it was excellent, "a keeper" said my hubby.

    I initially thought the egg mixture didn't look like it would cover all the zucchini, but it worked out just fine as it baked.

    Might try a little bit of sun-dried tomato in it the next time. I'm sure other cheeses would be great too.

    Thanks again for yet another winner. Cheers!

  3. Anonymous, any type of cheese that melts well and you like the flavor of would work here, since zucchini is a bland flavor that goes well with lots of other flavors. If you use a really mild cheese, I might add more herbs.

  4. Sorry–I hate feta and goat cheese. What could I substitute in its place?

  5. We are also feta-obsessed, and people keep giving us bags of zucchini from their gardens. This would make a great lunch with a piece of whole grain bread, or a really nice, filling side…might be a good brunch dish, too….. Thanks!

  6. This looks delicious! What a great way to use up zucchini and I love the addition of feta cheese!

  7. Oh, I sure want to try this one. It looks great. Thanks!

  8. That looks lovely – I can't get enough of zucchini – it always finds its way to the kitchen even though I don't have it in the garden -but maybe will one day

  9. This is exactly the kind of dish that i love. Feta is the best!

  10. You have my understanding. I wish I were in the same boat, i.e., with a huge surplus of zucchini. As it is, I must rely on the farmers' market. Very nice recipe: I have some feta-like cheese I can use for it.

  11. I might actually make this although I'd have to reduce the proportions a bit. (That's only because I'm cooking for one.)

  12. Now this I have to try. Everything about this screams, "Eat me!" …in a good way of course. (Hope that came out sounding ok.) I too am feta obsessed and who doesn't like thyme?

  13. This is a terrific recipe to ease into fall with…summery and fresh with the thyme and squash, yet warm and comforting with the cheese and sour cream.

  14. Sounds yummy Kalyn. I love feta as well. Will give it a try!

  15. How fun to find out there are so many other feta-obsessed people out there. I could eat just about anything if it had feta on it (especially if herbs were also involved!)

    Karina, I buy Valbreso Sheeps Milk Feta at Costco. I think it's the best feta I've ever tasted.

  16. You are, indeed, zucchini abundant. And what a perfect recipe to use up such a great vegetable. Beautiful! I love the photo of the fresh herbs.

    I've been trying to find sheep's milk feta (due to my dairy cow allergies) but I've had no luck. I miss the tang of feta cheese in so many dishes.

  17. This looks great! I just made a zucchini and swiss frittata after seeing some of your breakfast casserole recipes. This one is next on my list!

  18. Another wonderful, easy meal. My feta-obsessed self thanks you.

  19. this looks really good

  20. I, too, am feta-obsessed. And thyme-obsessed (I have 5 thyme plants, plus 2 lemon thyme, in my herb garden). And the zucchini are starting to appear on my porch, from friends whose gardens are hit by the glut. Perfect timing for this recipe.