Easy Baked Zucchini, Spinach, and Feta
This dish combines tender zucchini, nutrient-rich spinach, and tangy feta cheese, baked to perfection with a hint of garlic and herbs. It’s low-carb, vegetarian-friendly, and perfect for a quick weeknight dinner or meal prep.
Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: 30–35 minutes
Serves: 2–3
Ingredients
2 medium zucchini, sliced into half-moons
2 cups fresh spinach, chopped
½ cup crumbled feta cheese
2 cloves garlic, minced
1 tbsp olive oil
1 tsp dried oregano
½ tsp black pepper
¼ tsp salt
Optional: 2 tbsp grated Parmesan for extra flavor
Instructions
Preheat oven:
Preheat to 375°F (190°C) and lightly grease a baking dish.
Prepare vegetables:
Slice zucchini into half-moons and chop spinach.
Mix ingredients:
In a bowl, combine zucchini, spinach, minced garlic, olive oil, oregano, salt, and pepper. Toss until evenly coated.
Assemble dish:
Transfer the mixture into the prepared baking dish. Sprinkle crumbled feta (and Parmesan, if using) evenly on top.
Bake:
Bake for 20–25 minutes until zucchini is tender and feta is slightly golden.
Serve:
Serve warm as a side dish, over quinoa, or with whole-grain toast for a light meal.
Notes & Tips
Extra flavor: Add chopped fresh herbs like parsley or dill before serving.
Protein boost: Top with a poached egg or add cooked chicken for a complete meal.
Make it creamy: Mix a spoonful of Greek yogurt into the feta for a creamier texture.
Meal prep tip: Store in an airtight container in the fridge for up to 3 days.
Frequently Asked Questions
Q: Can I use frozen spinach?
A: Yes, just thaw and squeeze out excess water before mixing.
Q: Can I make this vegan?
A: Use a vegan feta alternative or omit cheese entirely.
Q: Can I bake this ahead of time?
A: Yes, assemble in advance and bake just before serving.
Q: Can I add other veggies?
A: Bell peppers, cherry tomatoes, or mushrooms pair well.
Nutritional Information
Calories: 140–160 kcal
Protein: 6–8 g
Carbohydrates: 6–8 g
Fiber: 2–3 g
Fat: 10–12 g
Sugar: 3–4 g
Sodium: 280–320 mg