Zucchini Bake with Feta and Thyme

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)

olive oil (or less, depending on the pan)

minced garlic

large eggs

light sour cream

crumbled feta (not tightly packed)

  T dried thyme

grated Parmesan cheese

lemon juice

salt and fresh ground black pepper