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.