Ingredients:

• 4 medium-sized yellow or green summer squash
• 1 tbsp olive oil
• 1 tbsp minced garlic
• 2 tbsp fresh thyme leaves or 1 tbsp dried thyme
• 2 large eggs
• 1/3 cup sour cream
• 1 cup crumbled Feta, plus a few tablespoons more for the top if desired
• 2 tbsp grated Parmesan cheese
• 1 tbsp lemon juice
• Salt and fresh ground black pepper to taste

Directions:

1. Preheat oven to 375F/190C. Spray a 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.
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.