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Preheat oven to 375 degrees and spray a large casserole dish with
nonstick spray.
2. Slice the squash into 1/4 inch slices. If they are larger squash,
cut them down the middle before slicing. Heat the oil in a large
non-stick frying pan. Add the squash, garlic and thyme. Saute and
stir just until the squash is starting to soften slightly. Don’t cook
too long or it will be mushy after it bakes in the oven. Remove from
the heat.
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Beat together the eggs, sour cream, cheeses and lemon juice in a
medium sized bowl. Place half of the squash into the bottom of the
casserole. Sprinkle on some salt and pepper (remember the
cheeses are salty!) then spread 1/2 of the egg mixture over the top.
Repeat with remaining squash and egg mixture.
4. Bake for 40-45 minutes, until the mixture is bubbling and
slightly set. Serve hot.
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