Recipe - Summer Squash Feta Casserole

When you grow herbs, it seems like harvesting time yields way too many herbs to use. That was the case when we needed to get rid of the thyme. After looking around and also finding other ingredients in the refrigerator that needed to be used, we decided on creating this summer squash feta casserole - the recipe is adapted from here. It had a good amount of natural saltiness from the feta and texture from the squash. The color is also quite fun!

Step 1: Ingredients (yields 10-12 small servings)

2-3 tbsps olive oil
4-5 garlic cloves, minced
2 tbsps thyme, roughly chopped
2 summer squash, half moon slices
3 zucchini, half moon slices
3 eggs
1/3 cup sour cream
1/4 lemon, juice only
2 tbsps Parmesan cheese, grated
1 cup feta, crumbled
black pepper
kosher salt

Step 2: Prepping squash
I keep the skin on my squash for the vibrancy so just slice them up in half moons of equal thickness. This allows them to cook at the same rate. Mince garlic and chop up thyme. In a large skillet, add olive oil. Heat until just shimmering; add in garlic and thyme. Stir for about 1 minute (don't burn the garlic!) before adding in squash. Saute for 3-4 minutes until about halfway cooked. The rest of the cooking will occur in the oven.

Step 3: Making the cheesy mixture
Preheat oven to 375°F. Beat eggs in a mixing bowl or cup (I used a Pyrex measuring cup to help with my measurements. Add in sour cream, lemon juice, and cheeses. Mix thoroughly.

Step 4: Layering
In an oiled 9x13 baking dish, add half of the squash. Pour over half of the cheese mixture. Sprinkle with salt and pepper. Keep in mind that feta is already a tad salty so don't over salt it. Repeat!