I’m not the world’s biggest fan of summer squash. We grew zucchini in our garden for a couple of years, and I got sick of it. Really sick of it. I never want to see sautéed or grilled summer squash mélange ever again.
But, as it happens, we get a lot of summer squash in our CSA box around this time of year, and there’s only so much zucchini bread and squash purée one can make — although, thankfully, Nora is a fan of summer squash and zucchini bread freezes well.
A friend shared a great recipe with me recently, which overcame even my weariness of summer squash. It’s easy to make, tasty and not overwhelmingly squash-y, and, best of all, it’s a good way to use a lot of squash.
Thanks to my wonderful husband, who did all the cooking while I went on a training run — except for chopping the squash, which was the only thing I was able to get done with a teething baby in tow before he got home — we enjoyed this squash bake with some roasted potatoes with onions and parsley last night. Nora had bits of my leftovers at lunch today, and she enthusiastically approved, too.
Summer Squash Bake with Feta and Thyme
4 medium-sized yellow or green summer squash, or a mixture of colors, sliced lengthwise and then into 1/4 inch slices (3-4 cups sliced squash)
1 Tbsp olive oil
1 Tbsp minced garlic
2 Tbsp fresh thyme leaves
2 large eggs
1/3 cup sour cream
1 cup crumbled feta
2 Tbsp grated parmesan cheese
1 Tbsp lemon juice
salt and fresh ground pepper to taste
Preheat oven to 375°. Wash and dry squash, then cut off stem and blossom end and discard. Cut squash lengthwise in half, then slice into half-moon slices about 1/4 inch thick.
Heat olive oil in large non-stick frying pan, add garlic and thyme leaves and saute about 45 seconds (just long enough to season the oil, don’t let the garlic brown.) Add squash slices and saute about 4 minutes, turning a few times. Squash should be barely starting to soften.
While squash cooks, break eggs into a small bowl or glass measuring cup and beat until combined. Stir in sour cream, feta, parmesan and lemon juice.
Spray a 2-quart gratin dish or glass casserole dish with non-stick spray or olive oil. Layer half the squash in the dish, then season with salt and fresh ground black pepper. (Remember the feta is salty, so it won’t need a lot of salt.) Pour over half the egg-feta mixture and use the back of a spoon or a rubber scraper to spread it over the squash. Repeat with another layer of squash and the rest of the feta-egg mixture.
Bake for 40-45 minutes, or until the mixture is bubbling, slightly set, and top is lightly browned.