Parmesan Squash and Zucchini Bake Recipe

Parmesan Squash and Zucchini Bake is a perfect recipe for squash and zucchini from the garden. The squash is layered and coated with two kinds of cheese.


4 medium-sized yellow squash and/or zucchini sliced lengthwise and then into 1/4 inch slices (about 8 cups sliced squash)
1 Tbsp olive oil
1 Tbsp minced garlic
1 Tbsp fresh thyme leaves or 1/2 tsp dried thyme
2 to matoes sliced
2 eggs
1/3 cup light sour cream
1 cup crumbled feta not tightly packed
2 T grated parmesan cheese
1 T lemon juice
salt and pepper – to taste


  1. Preheat oven to 375 degrees and spray a large casserole dish with nonstick spray.
  2. Slice the squash into 1/4″ slices. If they are larger squash, cut them down the middle before slicing.
  3. Heat oil in a large non-stick frying pan.
  4. Add the squash, garlic and thyme.
  5. Saute and stir just until the squash is starting to soften slightly. Don’t overcook!
  6. Remove from heat and add tomatoes.
  7. Visit Parmesan Squash and Zucchini Bake @ for full instructions.

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