INGREDIENTS
4
medium-sized zucchini, or a mixture of zucchini with yellow squash, sliced lengthwise and then into 1/4 inch slices (about 8 cups sliced squash)
1 tbsp
olive oil (or less, depending on the pan)
1 tbsp
minced garlic
2
large eggs
1/3 cup
light sour cream
1 cup
crumbled feta (not tightly packed)
1/2
T dried thyme
2 tbsp
grated Parmesan cheese
1 tbsp
lemon juice
salt and fresh ground black pepper