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

this Recipe

(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

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!

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