Baked Zucchini, Spinach, and Feta Casserole

This Baked Zucchini, Spinach, and Feta Casserole is a light yet satisfying dish packed with fresh vegetables, creamy feta, and a hint of herbs. It’s perfect as a main course for a vegetarian meal or as a flavorful side dish. The combination of zucchini and spinach creates a tender texture, while feta adds a delicious salty kick.

Why You’ll Love This Recipe

  • Healthy and nutritious – Packed with fresh vegetables and protein-rich eggs.
  • Easy to make – Simple ingredients and minimal prep time.
  • Great for meal prep – Perfect for leftovers and reheating.
  • Flavorful and cheesy – The feta cheese adds a tangy, savory flavor.
  • Versatile – Serve as a main dish or a side with grilled meats.

Ingredients

Baked Zucchini, Spinach, and Feta Casserole 10 This Baked Zucchini, Spinach, and Feta Casserole is a light yet satisfying dish packed with fresh vegetables, creamy feta, and a hint of herbs. It’s perfect as a main course for a vegetarian meal or as a flavorful side dish. The combination of zucchini and spinach creates a tender texture, while feta adds a delicious salty kick.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Zucchini
  • Fresh spinach
  • Eggs
  • Feta cheese
  • Onion
  • Garlic
  • Olive oil
  • Parmesan cheese
  • All-purpose flour or almond flour
  • Baking powder
  • Salt
  • Black pepper
  • Dried oregano or fresh herbs (optional)

Directions

  1. Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.
  2. Prepare the vegetables – Grate the zucchini, then squeeze out excess moisture using a clean kitchen towel. Chop the spinach.
  3. Sauté the onions and garlic – Heat olive oil in a pan and cook the onions and garlic until soft and fragrant.
  4. Mix the ingredients – In a bowl, combine zucchini, spinach, sautéed onions, eggs, crumbled feta, Parmesan, flour, baking powder, salt, black pepper, and oregano. Stir until well blended.
  5. Bake – Pour the mixture into the prepared baking dish and spread evenly. Bake for 30-35 minutes or until golden brown and set in the center.
  6. Cool and serve – Let it cool for a few minutes before slicing and serving.

Servings and Timing

  • Servings: 4-6
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes

Variations

  • Gluten-Free Option – Use almond flour or a gluten-free flour blend.
  • Extra Protein – Add cooked shredded chicken or ground turkey.
  • More Cheese – Mix in shredded mozzarella or cheddar for extra cheesiness.
  • Spicy Kick – Add a pinch of red pepper flakes or chopped jalapeños.
  • Herb-Infused – Use fresh dill, parsley, or basil for an extra layer of flavor.

Storage/Reheating

  • Refrigeration: Store in an airtight container in the fridge for up to 4 days.
  • Freezing: Wrap individual slices and freeze for up to 2 months.
  • Reheating: Warm in the oven at 350°F for 10 minutes or microwave for a quick reheat.

FAQs

Baked Zucchini, Spinach, and Feta Casserole
Baked Zucchini, Spinach, and Feta Casserole 11 This Baked Zucchini, Spinach, and Feta Casserole is a light yet satisfying dish packed with fresh vegetables, creamy feta, and a hint of herbs. It’s perfect as a main course for a vegetarian meal or as a flavorful side dish. The combination of zucchini and spinach creates a tender texture, while feta adds a delicious salty kick.

Can I use frozen spinach?

Yes, but thaw and drain it well to remove excess moisture before mixing it into the casserole.

Do I have to grate the zucchini?

Yes, grating allows it to blend into the casserole and cook evenly.

Can I use ricotta instead of feta?

Yes, ricotta will give a creamier texture, while feta provides a stronger, saltier taste.

How do I prevent the casserole from being watery?

Make sure to squeeze out as much moisture as possible from the grated zucchini before mixing.

Can I add mushrooms or other veggies?

Absolutely! Bell peppers, mushrooms, or sun-dried tomatoes would be great additions.

Is this casserole keto-friendly?

Yes, if you use almond flour instead of all-purpose flour.

Can I make this ahead of time?

Yes, prepare the mixture in advance and refrigerate it for up to 24 hours before baking.

What should I serve with this casserole?

It pairs well with a fresh salad, roasted potatoes, or grilled meats.

Can I make this dairy-free?

Yes, use dairy-free cheese alternatives or omit the cheese altogether.

What size baking dish should I use?

An 8×8-inch or 9×9-inch baking dish works well for this recipe.

Conclusion

This Baked Zucchini, Spinach, and Feta Casserole is a delicious and wholesome dish that’s easy to prepare and full of flavor. Whether you serve it as a main course or a side, it’s a nutritious and satisfying option for any meal. Try different variations and enjoy a cheesy, veggie-packed delight!

Print
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Baked Zucchini, Spinach, and Feta Casserole

Baked Zucchini, Spinach, and Feta Casserole

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  • Author: samahkitchen
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

This casserole combines tender zucchini, fresh spinach, and tangy feta cheese, baked together for a comforting and healthy dish.


Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 3 cups baby spinach
  • 2 small zucchini, diced
  • 2 small yellow squash, diced (or use extra zucchini)
  • 1/4 cup feta cheese, crumbled
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup panko breadcrumbs
  • 2 egg whites
  • 1/2 teaspoon salt
  • 2 teaspoons garlic powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried basil

Instructions

  • Preheat the Oven:

    • Preheat oven to 400°F (200°C). Grease a 9×13-inch casserole dish.
  • Sauté the Vegetables:

    • Heat olive oil in a skillet over medium heat.
    • Add zucchini, yellow squash, and spinach. Cook for 5 minutes until tender.
    • Drain excess liquid.
  • Combine Ingredients:

    • In a bowl, mix sautéed veggies with feta, Parmesan, panko, egg whites, salt, garlic powder, pepper, and basil.
  • Assemble & Bake:

    • Spread the mixture in the prepared casserole dish.
    • Bake for 30-40 minutes until golden brown.

 

  • Serve:

    • Let cool slightly before serving. Enjoy warm!

Notes

  • Variations: Add mushrooms, bell peppers, or ricotta for extra flavor.
  • Make it Crispy: Sprinkle extra Parmesan and panko on top before baking.

 

  • Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.

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