Cut the squash into 1/4 inch slices. Sautéed the garlic and drill/thyme for a few seconds to flavor the oil, Then anded the squash and cooked it about 4 minutes.
While the squash cooks, beat the eggs and then stir in the 1/3 c light sour cream, 1/3 c crumbled feta, 2 t parmesan, and 1 t lemon.
Layer about half the squash In the bottom of a dish, then season with salt and fresh ground black pepper. Not too much salt because Feta is pretty salty.
Then pour about half the feta-eggs mixture over the squash and use the back of the spoon to spread it over the surface,
Layer the rest of squash and mixture over the top. Season the top with pepper. Bake at 375F for about 40 minutes, or until the mixture is bubbling, Slightly set looking, and lightly browned on top.
Tips: this will keep in the fridge for a day or two. For best result, reheating in a toaster oven. Do not freeze.
Thanks for viewing my guide! ^_^ I hope you enjoy what I did! Please let me know if you try them or make something new out of it! Follow me here or FB to see my healthy living, art, food journey! :)