{"id":21260,"date":"2025-08-22T06:19:00","date_gmt":"2025-08-22T12:19:00","guid":{"rendered":"https:\/\/kalynskitchen.com\/printer-friendly-recipe-south-beac\/"},"modified":"2025-08-22T06:19:33","modified_gmt":"2025-08-22T12:19:33","slug":"low-carb-zucchini-bake-feta-thyme","status":"publish","type":"post","link":"https:\/\/kalynskitchen.com\/low-carb-zucchini-bake-feta-thyme\/","title":{"rendered":"Zucchini Feta Bake with Thyme"},"content":{"rendered":"

Zucchini Feta Bake with Thyme is an amazing side dish that uses zucchini, yellow squash, eggs, Feta, sour cream, Parmesan, and thyme! And don’t you think that zucchini with Feta and thyme is such a perfect combination of flavors?<\/i><\/p>\n

PIN Zucchini Feta Bake to try it later!<\/a><\/p>\n

\"Zucchini<\/p>\n

This low-carb Zucchini Feta Bake with Thyme<\/strong> is a recipe I came up with when I had a big surplus of zucchini from the garden, but the good news is that this recipe can easily be made with zucchini and yellow squash from the store or farmers market too.<\/p>\n

And when you still have zucchini but the weather is starting to get a bit cooler, it’s time for baked zucchini recipes, right? So I’m featuring this favorite zucchini recipe for Friday Favorites<\/a> today to entice you to try it!<\/p>\n

I consider this to be a vegetable side dish, but with the protein from a couple of eggs and the feta cheese, it could easily be a meatless main dish too. I hope you’ll try it if you’re a fan of these ingredients like I am!<\/p>\n

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What ingredients do you need for this recipe?<\/h2>\n

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)<\/p>\n

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  • yellow or green summer squash<\/li>\n
  • Olive Oil<\/a> (affiliate link)<\/li>\n
  • Minced Garlic<\/a> (affiliate link)<\/li>\n
  • fresh thyme leaves or Dried Thyme<\/a> (affiliate link)<\/li>\n
  • eggs<\/li>\n
  • sour cream<\/li>\n
  • crumbled Feta<\/li>\n
  • grated Parmesan cheese<\/li>\n
  • fresh lemon juice, I used my fresh-frozen lemon juice<\/a><\/li>\n
  • salt and fresh ground black pepper to taste<\/li>\n<\/ul>\n

    What other cheese can you use for the Zucchini Feta Bake?<\/h2>\n

    If you’re not a fan of Feta you can make this dish with most any creamy white cheese like goat cheese, Cotija, Queso Blanco, or ricotta. Firmer white cheese that melt well will also work like Mozzarella, Monterey Jack, or Gruyere.<\/p>\n

    Can you use other herbs for the Zucchini Feta Bake?<\/h2>\n

    If you don’t have thyme or aren’t a fan, I think other herbs would work fine in this recipe, especially basil or parsley.<\/p>\n

    What Size Baking Dish Did I Use?<\/h2>\n

    I originally made this Zucchini Feta Bake in a deep two-quart casserole dish, but I liked it a bit better in the 2-Quart glass rectangular casserole dish<\/a> (affiliate link) I used in these photos. Having a dish with a little more surface area let more of the zucchini and yellow squash peek out, and I liked the way it browned on the top a little better.<\/p>\n

    How low in carbs is the baked zucchini with Feta?<\/h2>\n

    This tasty zucchini recipe that uses my favorite cheese has only 5 net carbs per serving and 7 grams of protein!<\/p>\n

    \"Zucchini<\/p>\n

    How to make Zucchini Feta Bake with Thyme:<\/h2>\n

    (This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)<\/p>\n

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    1. Trim the squash, cut in half lengthwise, then make half-moon slices about 1\/4 inch thick. I used a Mandoline Slicer<\/a> (affiliate link) with the 7mm blade, but you can easily cut it with a knife.<\/li>\n
    2. Heat olive oil, add the Minced Garlic<\/a> (affiliate link) and fresh or Dried Thyme<\/a> (affiliate link) and cook about 45 seconds.<\/li>\n
    3. Then add the squash and cook about 4 minutes, turning a few times.<\/li>\n
    4. Put half of  the partly-cooked squash into the casserole dish that you sprayed with non-stick spray and season with fresh-ground black pepper and a little salt.<\/li>\n
    5. While squash cooks, break eggs into a bowl or a large measuring cup and beat until the yolks and whites are well combined. Stir in sour cream, Feta, Parmesan, and lemon juice.<\/li>\n
    6. Spread half that mixture over the squash in the casserole dish, add the rest of the squash, season the second layer, and cover with the rest of the Feta mixture.<\/li>\n
    7. Add optional crumbled Feta on top if using.<\/li>\n
    8. Bake in a preheated 375F\/ oven for 40-45 minutes, until the mixture is bubbling and slightly browned on top.<\/li>\n
    9. Serve hot and enjoy! This will keep in the fridge for a few days, but like everything with zucchini it’s probably best freshly made.<\/li>\n<\/ol>\n

      Make it a Low-Carb Meal:<\/h2>\n

      This Zucchini Feta Bake would taste great with one of these low-carb main dishes:<\/p>\n

        \n
      • Grilled Fusion Chicken<\/a><\/li>\n
      • Chicken Cutlets with Mustard Sauce<\/a><\/li>\n
      • Maple Glazed Salmon<\/a><\/li>\n
      • Air Fryer Chicken Drumsticks<\/a><\/li>\n
      • Salmon Recipe with Tomato-Olive Relish<\/a><\/li>\n<\/ul>\n

        \"Zucchini<\/p>\n

        Want more low-carb zucchini recipes?<\/h2>\n

        You can check out the Top Ten Low-Carb Zucchini Recipes<\/a> for the ideas with zucchini that have been most popular on my blog! And this is one of the recipes featured there!<\/p>\n

        Weekend Food Prep:<\/h2>\n

        This baked zucchini recipe with Feta and thyme has been added to a category called Weekend Food Prep<\/a> to help you find recipes you can prep or cook on the weekend and eat during the week!<\/p>\n