• 8 cups medium summer squash/zucchini, halved and sliced into ¼” half moons
• 1 TBLS olive oil
• 1 TBLS garlic, minced
• 2 TBLS fresh herb, minced (thyme/basil)
• 2 large eggs
• 1/3 cup sour cream
• 1 cup+ feta, crumbled
• 2 TBLS parmesan, grated
• 1 TBLS lemon juice
• Salt and pepper to taste

Sauté garlic and herb in oil for 45 seconds. Add squash and cook 4 min, tossing. Mix eggs, feta, sour cream, parmesan, lemon juice, seasonings in small bowl. Layer half of squash in greased 2 qt casserole dish. Pour over half of egg mixture. Layer other half squash and egg mixture. Bake at 375 for 45 min until bubbling.