Parmesan Squash and Zucchini Bake

medium-sized yellow squash and/or zucchini (sliced lengthwise and then into 1/4 inch slices (about 8 cups sliced squash))

olive oil

minced garlic

fresh thyme leaves or 1/2 tsp dried thyme

to matoes (sliced)

eggs

light sour cream

crumbled feta (not tightly packed)

grated parmesan cheese

lemon juice

salt and pepper -