4 medium zucchini or yellow squash, sliced
1 tablespoon olive oil
3 cloves garlic, minced
1 tablespoon fresh thyme leaves
1/3 cup sour cream
1 cup crumbled feta
salt and fresh ground black pepper to taste
Heat oven to 375°F. Heat olive oil in large skillet, add garlic and thyme leaves and saute about 30 seconds. Add squash slices and saute about 4 minutes.
Beat together eggs, sour cream, feta, salt and pepper. Layer the squash in a greased casserole dish. Pour over the egg mixture. Bake for 45 minutes or until set and top is lightly browned.