Feta & Parmesan Zucchini and/or Squash Bake
6 cups (23.88 oz) zucchini or yellow summer squash (12 greens)
1 cup Egg Beaters (1/2 leanest)
12 tbsp sour cream (6 healthy fats)
1 cup crumbled feta cheese (8 condiments)
1/2 cup fresh parmesan cheese (8 condiments)
2 Tbs lemon juice (6 condiments)
2 Tbs minced garlic (6 condiments)
2 tsp dried thyme (2 condiments)
1/4 tsp salt (1 condiment)
1/2 tsp pepper (1 condiment)
Directions:
Preheat oven to 375 degrees and spray a 9×13 casserole dish with nonstick spray.
Slice the squash into 1/4″ slices. If they are larger squash, cut them down the middle before slicing.
Heat the oil in a large non-stick frying pan. Add the squash and thyme.
Saute, stirring occasionally about 5 minutes or just until the squash is starting to soften slightly. Add garlic, stirring constantly for 1 minute, and remove from heat. Don’t cook too long or squash will be mushy after baking.
Beat together the eggs, sour cream, and lemon juice in a medium sized bowl. Spread half of the squash in the bottom of the casserole. Sprinkle lightly with salt and pepper (remember the cheeses are salty), spread 1/2 of both cheeses over squash, followed by 1/2 of the egg mixture.
Repeat with remaining squash, cheeses, and egg mixture. Bake for 45 minutes, until the casserole is bubbling and set.
Makes 12 servings.
Each counts as 1 vegetable, ~2.5 condiment, and 1/2 Healthy Fat
