Parmesan and Feta Zucchini Bake
Parmesan and Feta Zucchini Bake - One of my favorite healthy zucchini recipes because it checks a lot of important boxes: low carb, gluten free ans SO delicious!
Ingredients
- 9 small- medium zucchini squash (or 6 larger size)
- 2 tbsp olive oil
- 2 tbsp garlic, minced
- 1 tbsp dried parsley
- 1 tbsp Herbs de Provence (optional)
- 4 large eggs
- ¼ cup onion, sliced or chopped
- ⅔ cup sour cream
- ⅔ cup crumbled feta cheese
- ¾ cup fresh parmesan cheese
- 2 tbsp lemon juice, fresh squeezed
- pepper to taste
Instructions
- 1. Preheat oven to 375 degrees. 2. Spray a large casserole dish with nonstick spray. 3. Slice the squash into 1/4 inch slices. If they are larger squash, cut them down the middle before slicing. Heat the oil in a large non-stick skillet. Add the squash, onion, garlic and dried parsley and Herbs de Provence and pepper. Saute and stir just until the squash is starting to soften slightly. This takes just 5 minutes or so. Do not overcook . 4 Remove from the heat.Beat together the eggs, cheeses, sour cream and lemon juice in a medium bowl. Place half of the squash into the bottom of the casserole. Then spread 1/2 of the egg mixture over the top. Repeat with remaining squash and egg mixture.Bake for 40-45 minutes, until the mixture is bubbling and slightly set. Serve hot.