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! 

PIN the recipe to try it later!

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I originally made this in a deep two-quart casserole dish, but I liked it a bit better in the 2-Quart glass rectangular casserole dish (affiliate link) I used in these photos.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

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Leave a Reply

Your email address will not be published. Required fields are marked *

    108 Comments on “Zucchini Bake with Feta and Thyme”

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

  2. Tracy glad that worked for you!

  3. 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.

  4. 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!

  5. 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.

  6. 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.

  7. Helen, so glad you enjoyed it!

  8. 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.

  9. 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.

  10. 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?

  11. 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!

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

  13. 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!

  14. 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!

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

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

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

  18. 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

  19. 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).

  20. 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!