Baked Zucchini Casserole w/ Feta

4 cup, sliced Zucchini
1.5 1tsp Olive Oil
1.5 clove Garlic
1 tsp Thyme, ground
1 large Egg, fresh, whole, raw
.25 cup Half and Half Cream
60 gram(s) Feta Cheese (Tre Stelle, light feta)
1 wedge yields Lemon Juice
1 tbsp Parmesan Cheese, grated
1 large whole (3" dia) Red Ripe Tomatoes

Preheat oven to 375F/190C. 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 diced tomato 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 egg yolks and whites are combined. Stir in cream, feta, parmesan, and lemon juice.

Spray a small 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 at 375F/190C for 40-45 minutes, or until the mixture is bubbling, slightly set, and top if lightly browned. Serve hot.

This will keep in the fridge for a day or two. For best results, I recommend reheating in a toaster oven. Do not freeze.

Serving Size: 2