My parents were real slave drivers. Or so I thought. My mom assigned me “cooking night” once a week when I was about 14. I didn’t know how to cook a thing. As in NOTHING.
This was before the world wide web and Pinterest so somehow I found a recipe similar to the one I am posting now. I gathered up zucchini, squash, tomatoes and Parmesan cheese, and I parlayed that into a side dish. No telling what I served for the entree, because if you remember, I DIDN’T KNOW HOW TO COOK.
The other dish I made later in my journey, like at 15, was spaghetti sauce. And mine is still pretty good today. But back to the zucchini dish. This is very close but fancier. I didn’t know what feta cheese was in the late 70s. But I do now.
Zucchini Squash Casserole
Adapted from favfamilyrecipes.com
- 4 yellow squash and zucchini
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 tablespoon fresh thyme leaves or 1/2 tsp dried thyme
- 2 tomatoes sliced
- 2 eggs
- 1/3 cup sour cream
- 1 cup crumbled feta not tightly packed
- 2 tablespoon grated Parmesan cheese
- Lemon, squeezed
- Salt and pepper – to taste
- Heat oven to 375 degrees and put some olive oil on a paper towel and wipe in your baking dish.
- Slice the squash into 1/4″ slices. If they are larger squash, cut them down the middle before slicing.
- Heat oil in a large skillet.
- Add the squash, garlic, and thyme.
- Sauté and stir until the squash is just starting to soften. Don’t overcook!
- Remove from heat and add tomatoes.
- Beat together the eggs, sour cream, cheeses, and lemon juice in a medium sized bowl.
- Place half of the squash into the bottom of the baking dish.
- Salt and pepper then spread 1/2 of the egg mixture over the top.
- Repeat with remaining squash and egg mixture.
- Top with additional feta and Parmesan if desired.
- Bake for 40-45 minutes, until the mixture is bubbling and slightly set.
- Serve hot.