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
(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
- Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.
- Prepare the vegetables – Grate the zucchini, then squeeze out excess moisture using a clean kitchen towel. Chop the spinach.
- Sauté the onions and garlic – Heat olive oil in a pan and cook the onions and garlic until soft and fragrant.
- 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.
- 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.
- 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!
PrintBaked Zucchini, Spinach, and Feta Casserole
- 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
- 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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