Zucchini feta bin with thyme is an amazing side dish that uses zucchini, yellow pumpkin, eggs, feta, sour cream, parmesan cheese and thyme! And don’t you think that zucchini with feta and thyme is such a perfect combination of flavors?
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This low -carbohydrate Zucchini feta baking with thyme is a recipe with which I came when I had a large surplus of zucchini from the garden, but the good news is that this recipe can easily be made with zucchini and yellow pumpkin from the store or farmer’s market.
And if you still have zucchini, but it gets colder again, it’s time for fried zucchini recipes, right? So I show this today for Friday favorites to seduce you to try it! I consider this a vegetable dish, but with the protein of a few eggs and the feta cheese it can also easily be a meatless main course. I hope you will try if you are a fan of these ingredients like me!
What ingredients do you need for this recipe?
(This is just a list of ingredients; Scroll down for a fully printable recipe. Or if you use the jump to recipe link at the top of the page, UU brings UU directly to the full recipe with ingredient amounts.)
- Yellow or green summer pump
- Olive oil (affiliated link)
- Chopped garlic (affiliated link)
- fresh thyme leaves or Dried thyme (affiliated link)
- egg
- sour cream
- Feta crumbled
- grated Parmesan cheese
- Fresh lemon juice, I used my Frisenbreos juice
- Salt and fresh ground black pepper to taste
Which other cheese can you use for the zucchini feta bake?
If you are not a fan of feta, you can make this dish with almost any creamy white cheese such as goat cheese, cotija, queso blanco or ricotta. Stever white cheese that melts well will also work such as mozzarella, Monterey Jack or Gruyere.
Can you use other herbs for the zucchini Feta Bake?
If you don’t have a thyme or are not a fan, I think other herbs in this recipe would work great, especially basil or parsley.
Which size baking bowl did I use?
I originally made this zucchini feta 2-liter glass rectangular oven dish (Affiliate link) I used in these photos. With a dish with a little more surface, more of the zucchini and yellow pumpkin peek out, and I found the way it was a little better at the top brown.
How low in carbohydrates is the baked zucchini with feta?
This tasty zucchini recipe that uses my favorite cheese has only 5 net carbohydrates per portion and 7 grams of proteins!
How to make zucchini feta baking with thyme:
(This is just a summary of the steps for the recipe; scroll down for a fully printable recipe. Or if you use the jump to recipe link at the top of the page, take directly to the full recipe.)
- Cut the pumpkin, cut in the length in two and then make a half -moon slices about 1/4 inch thick. I used one Mandolin (affiliated link) with the 7mm knife, but you can easily cut it with a knife.
- Heat olive oil, add the Chopped garlic (affiliated link) and fresh or Dried thyme (affiliated link) and cook for about 45 seconds.
- Then add the pumpkin and cook for about 4 minutes, turn a few times.
- Put half of the partially boiled pumpkin in the oven dish that you have sprayed with anti-stick spray and season with freshly black pepper and a little salt.
- While Squash is cooking, the eggs break into a bowl or a large measuring cup and beat until the yolks and whites are well combined. Stir in sour cream, feta, parmesan cheese and lemon juice.
- Spread half of that mixture over the pumpkin in the oven dish, add the rest of the pumpkin, season the second layer and cover with the rest of the feta mixture.
- Add optional crumbled feta on top when you use.
- Bake in a preheated 375F/ oven for 40-45 minutes, until the mixture is bubbling and is somewhat brown.
- Serve warm and enjoy it! This stays in the fridge for a few days, but like everything with zucchini it is probably made the best fresh.
Make it a low -carbohydrate meal:
This zucchini feta container would taste great with one of these low -carbohydrate main courses:
Do you want more low -carbohydrate zucchini recipes?
You can view the top ten of low carbohydrate zucchini recipes for the ideas with zucchini that have been the most popular on my blog! And this is one of the recipes that can be seen there!
Weekend Food Prep:
This fried zucchini recipe with feta and thyme has been added to a category called Weekend Food Prep to help you find recipes that you can prepare or cook during the weekend and eat during the week!
Ingredients
4 medium -sized yellow or green summer pumpkin (see comments)
1 t olive oil
1 T chopped garlic
2 t fresh thyme leaves or 1 t dried thyme (or less if you are not so fond of thyme)
2 large eggs
1/3 cup of sour cream
1 cup of crumbled feta, plus a few tablespoon more for the top if desired
2 t grated Parmesan cheese
1 T Lemon juice
Salt and fresh ground black pepper to taste
Instructions
- Preheat the oven to 375F/190c. Spray one 2-liter glass rectangular oven dish (Affiliate link) or a 2-liter dish dish with anti-picking spray or olive oil.
- Wash and dry pumpkin, cut the stem and blossom and throw it away and throw them away.
- Cut the pumpkin lengthwise in half and then cut about 1/4 inch thick in a half moon slices. I used one Mandolin (affiliated link) With the 7mm knife to get nice even slices, but you can use a knife.)
- Heat olive oil in a large anti-box frying pan, add garlic and thyme leaves and cook for about 45 seconds over medium heat (just long enough to season the oil, do not leave the garlic brown.)
- Add squash slices and cook for about 4 minutes, turn a few times. Squash hardly starts to mitigate.
- While squash is cooking, the eggs break into a small bowl or glass measurement cup and beats egg yolks and whites are combined.
- Stir in sour cream, feta, parmesan cheese and lemon juice.
- Low half of the pumpkin in the dish and season with salt and fresh ground black pepper. (Remember that the feta is salt, so it doesn’t need much salt.)
- Pour more than half of the egg-feta mixture and use the back of a spoon or a rubber scraper to spread it over the pumpkin.
- Repeat it with another layer of pumpkin, herbs again and covered with the rest of the feta-egg mixture.
- If desired, sprinkle a few tablespoons crumbled feta over the top.
- Bake at 375F/190C for 40-45 minutes, or until the mixture bubbles, somewhat set and at the top when they are light brown.
- Serve hot.
Notes
You need about 8 cups of cut summer pumpkin or zucchini; Use each mixture of colors that you prefer.
This stays in the fridge for a day or two, although it is made the best fresh. For the best results, I recommend heating on a toaster oven. Not freezing.
This recipe made by Kalyn.
Nutritional information
Yield
6
Sanctuary
1
Amount per portion
Calorie 159Totally fat 12gSaturated fat 6gTransvet 0GUnsatisfied fat 5gCholesterol 93 mgSodium 386 MGCarbohydrate 6gFiber 1 gSugar 3GEgg white 7g
Nutrition information is automatically calculated by the recipe plug-in that I use. I am not a nutritionist and I cannot guarantee 100% accuracy, because many variables affect those calculations.
Low-carbohydrate diet / low glycemic diet / South data suggestions in South Beach:
Zucchini feta baking with thyme would be great low-carbohydrate or keto-eating plans. It is also good for the original South Beach diet that recommend meager dairy products. Carbohydrate diet plans would prefer full dairy products, so take your choice.
Find more recipes such as this:
Use zucchini recipes or side dishes to find more recipes such as these. Use the index index pages of the diet type to find more recipes that are suitable for a specific eating plan. Maybe you also want to follow Kalyn’s kitchen On Pinterest” On Facebook” On Instagram” About the truthor On YouTube To see all the good recipes that I share there.
Historical notes for this recipe?
This recipe for zucchini baked with feta was posted for the first time in 2009, and I have made it many times since then. The recipe was last updated with more information in 2025.
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