Baked Zucchini Spinach Feta Casserole
This light yet satisfying Mediterranean-style casserole combines tender zucchini, fresh spinach, and tangy feta in a creamy, herbed egg mixture. It bakes into a golden, cheesy, and nourishing dish perfect for lunch, dinner, or even breakfast!
⏱️ Time
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Ingredients
Vegetable Base
2 medium zucchini, thinly sliced
2 cups fresh spinach, chopped
1 small onion, finely diced
2 garlic cloves, minced
1 tbsp olive oil
Salt and pepper to taste
Egg Mixture
3 large eggs
½ cup milk or half-and-half (or Greek yogurt for a richer version)
½ cup crumbled feta cheese
¼ cup grated parmesan (optional for extra flavor)
1 tsp dried oregano or dill
½ tsp dried basil or thyme
1 tsp lemon zest
Topping (Optional)
Extra feta crumbles
A sprinkle of breadcrumbs or grated cheese for a crispy top.
Instructions
1. Prepare the Vegetables
1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat.
3. Add onion and sauté for 2–3 minutes until softened.
4. Add garlic, zucchini, and spinach; cook for 4–5 minutes, just until wilted.
5. Season lightly with salt and pepper, then remove from heat to cool slightly.
2. Make the Egg Mixture
1. In a large bowl, whisk together eggs, milk, feta, parmesan, herbs, and lemon zest.
2. Stir in the cooked zucchini-spinach mixture until evenly coated.
3. Assemble and Bake
1. Lightly grease a small baking dish (around 8×8 inches) with olive oil or cooking spray.
2. Pour in the mixture and smooth the top.
3. Sprinkle extra feta or breadcrumbs on top if desired.
4. Bake for 30–35 minutes, or until golden on top and set in the center.
4. Serve
1. Let cool for 5 minutes before slicing.
2. Garnish with fresh dill or parsley and serve warm.
Notes & Tips
You can add sun-dried tomatoes or roasted red peppers for extra Mediterranean flavor.
Replace feta with goat cheese or ricotta for a milder taste.
Great for meal prep — keeps well in the fridge for up to 3 days and reheats beautifully.
For a heartier version, mix in cooked quinoa or brown rice before baking.
❓ frequently asked questions FAQs
Q: Can I use frozen spinach?
Yes — just thaw and squeeze out all excess water before adding.
Q: Can I make it dairy-free?
Use plant-based feta and milk alternatives like almond or oat milk.
Q: Can this be served cold?
Absolutely! It tastes great both warm and at room temperature.
Nutritional Information
Calories: 240 kcal
Protein: 13 g
Carbohydrates: 9 g
Fat: 17 g
Fiber: 2 g