Should I even admit that I ate this whole pan myself? Probably not but I did and I loved it! Hey, it’s healthy because it has zucchini in it, right?
I’m getting quite a bountiful supply of tomatoes going on in my garden which I was able to incorporate into this recipe. You should be able to find all the ingredients in this recipe at Aldi including the Fage Greek Yogurt except the Thyme. Otherwise, save big by shopping at Aldi!
First, slice up your zucchini. You will need 2-3 even though I only have one pictured above. Slice about 1/4″ thick.
Heat olive oil in a pan. Add sliced zucchini, garlic, and thyme. Cook until zucchini is starting to soften.
Then add tomatoes and cook for about one more minute.
Remove from heat.
In a medium size mixing bowl combine the egg, Greek yogurt, feta, parmesan, lemon juice, and salt and pepper to taste.
Stir until combined.
Spray casserole dish with cooking spray. Layer half of zucchini and tomato mixture.
Add half of creamy mixture.
Add another layer of zucchini mixture.
Top with remaining mixture and sprinkle with a handful of parmesan cheese and pepper.
Bake at 375 degrees for 40-45 minutes or until bubbly.
Print
Feta & Parmesan Tomato Zucchini Bake Recipe
Ingredients
- 2–3 zucchini
- 2 tablespoon oil
- 1 tablespoon minced garlic
- 1 teaspoon thyme
- 6 – 8 roma tomatoes, coarsley chopped
- 1 egg
- 2/3 cup Greek yogurt, plain
- 5 ounce crumbled feta cheese
- 1/2 cup fresh parmesan cheese
- 1 tablespoon lemon juice
- salt and pepper to taste
Instructions
- First, slice up your zucchini. You will need 2-3 even though I only have one pictured above. Slice about 1/4″ thick.
- Heat olive oil in a pan. Add sliced zucchini, garlic, and thyme. Cook until zucchini is starting to soften.
- Then add tomatoes and cook for about one more minute.
- Remove from heat.
- In a medium size mixing bowl combine the egg, Greek yogurt, feta, parmesan, lemon juice, and salt and pepper to taste.
- Stir until combined.
- Spray casserole dish with cooking spray. Layer half of zucchini and tomato mixture.
- Add half of creamy mixture.
- Add another layer of zucchini mixture.
- Top with remaining mixture and sprinkle with a handful of parmesan cheese and pepper.
- Bake at 375 degrees for 40-45 minutes or until bubbly.
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Looks a leetle dry and unattractively browned. But I do like the concept. I will make this with some eggplant added and probably another egg with a tbls. or two of cream whipped in. Also, you haven’t specified coarsely grated sticks of Parmesan, and not powdered. Again, really like the basis!
That sounds so good!! What a great dish for a party with friends! Thank you for sharing with us at the #HomeMattersParty
This looks delicious! Can’t wait to make it this weekend.
haha the fact that you ate the entire pan yourself just makes you that much more relatable! It looks amazing and I can only imagine that I would eat it all as well! Thanks for linking up with Delicious Dishes Recipe Party!
This sounds so good. I love tomatoes and zucchinis, especially when they’re fresh from my garden. Thanks for linking up with Merry Monday this week!