Baked Zucchini Spinach and Feta Casserole Recipe
If you’re looking for a truly delicious and vibrant weeknight dinner, the Baked Zucchini Spinach and Feta Casserole is a standout! This dish marries the natural sweetness of zucchini, the earthy richness of spinach, and the savory tang of feta, all nestled in a satisfying egg base. It’s the casserole you’ll find yourself craving when you want both comfort and a fresh, Mediterranean-inspired kick. Best of all, it comes together with just a handful of simple ingredients — and the whole thing bakes to golden, bubbling perfection!
Ingredients You’ll Need
Ingredients You’ll Need
The magic of Baked Zucchini Spinach and Feta Casserole is that every ingredient brings something special to the table: texture, depth, and brightness. Here’s what you’ll need, plus a few helpful hints for each one.
- Zucchini: Sliced into thin rounds, zucchini soaks up flavor and adds a pleasant, tender bite.
- Fresh Spinach: Four big cups may seem like a lot, but spinach wilts and melts into the casserole, bringing gorgeous color and earthiness.
- Crumbled Feta Cheese: Salty, creamy, and tangy, feta punctuates every bite and ties the veggies together beautifully.
- Large Eggs: These form the custardy base, binding everything while keeping the casserole light and fluffy.
- Extra Virgin Olive Oil: Adds richness and depth — a drizzle makes everything taste more luxurious!
- Garlic Powder: Just a teaspoon elevates the flavor, providing that gentle garlic warmth without overpowering the veggies.
- Salt and Pepper: Essential for seasoning, but use a light hand with the salt since feta packs its own punch.
How to Make Baked Zucchini Spinach and Feta Casserole
Step 1: Preheat and Prep the Baking Dish
Begin by heating your oven to 375°F (190°C) and greasing your favorite casserole or baking dish. This step ensures you get that irresistibly crisp golden edge and makes cleanup simple, too.
Step 2: Slice and Combine the Vegetables
Slice your zucchinis into thin rounds — the thinner, the more spread out and tender they’ll be. Toss these rounds into a big bowl with your fresh spinach. The spinach may seem voluminous at first, but it will wilt beautifully as the casserole bakes.
Step 3: Whisk Up the Savory Custard
In a separate bowl, whisk together your eggs, crumbled feta, garlic powder, salt, pepper, and those luscious tablespoons of olive oil. This step is where all the flavors come together; be sure the egg mixture is well blended and the feta is evenly distributed.
Step 4: Combine Everything
Pour the egg and feta mixture over the zucchini and spinach. Give it all a gentle stir — you want everything coated evenly, but don’t crush the vegetables. The aroma already starts to build at this point!
Step 5: Transfer and Spread Evenly
Pour your mixture into the greased baking dish, using a spoon or spatula to spread everything into an even layer. This ensures a beautiful, uniform bake with golden color on top and even texture throughout.
Step 6: Bake to Perfection
Slide the dish into your preheated oven. Bake for 30–35 minutes until it’s puffed up, golden brown, and the kitchen smells incredible. Let it rest for a few minutes before slicing — this makes serving the Baked Zucchini Spinach and Feta Casserole easy and prevents any runny bits!
How to Serve Baked Zucchini Spinach and Feta Casserole
Garnishes
A sprinkle of extra feta, a handful of freshly chopped herbs like dill or parsley, or even a hint of lemon zest makes this casserole sing! The finishing touches add brightness and visual appeal, helping the baked zucchini spinach and feta casserole truly stand out on the table.
Side Dishes
This dish pairs beautifully with a crisp Greek salad or warm slices of crusty bread. For extra heartiness, you can serve the Baked Zucchini Spinach and Feta Casserole alongside grilled chicken or lamb, or enjoy it as a satisfying main with a few olives and tomato wedges on the plate.
Creative Ways to Present
Try baking the casserole in individual ramekins for a fun dinner party twist. Or, cut the cooled casserole into cubes and serve as colorful hors d’oeuvres at a brunch or picnic. However you slice it, this dish always brings a pop of Mediterranean flair!
Make Ahead and Storage
Storing Leftovers
Leftover Baked Zucchini Spinach and Feta Casserole keeps well in the fridge for up to three days. Store slices in an airtight container, and they’re ready to grab as a quick snack, side, or packed lunch.
Freezing
Freeze leftover casserole by wrapping individual slices tightly and placing them in freezer-safe bags or containers. It’s a great way to prep ahead for busy weeks, or when you want a homemade touch with minimal effort later on.
Reheating
To reheat, simply place a slice in the oven at 350°F (175°C) until heated through, or microwave on medium for 1–2 minutes. If reheating from frozen, allow the casserole to thaw overnight in the fridge for best texture — the flavors are just as delicious the next day!
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just thaw and squeeze out as much liquid as possible from the frozen spinach before adding it to the casserole, so the finished dish isn’t watery.
What’s the best way to slice zucchini for this casserole?
Use a sharp knife or a mandoline for thin, even rounds. This helps the zucchini cook evenly and meld seamlessly with the other ingredients in the Baked Zucchini Spinach and Feta Casserole.
Can I add other vegetables or herbs?
Definitely! Fresh dill, parsley, or chives bring an extra flavor dimension. You could also toss in a handful of cherry tomatoes or roasted red peppers for added sweetness and color.
Is this casserole gluten-free?
Yes, the basic recipe for Baked Zucchini Spinach and Feta Casserole is naturally gluten-free, making it a great option for guests with dietary sensitivities.
Can I prepare it ahead for entertaining?
Yes! Assemble the casserole a few hours in advance and keep it covered in the fridge. When your guests arrive, just pop it in the oven. It’s a fantastic make-ahead brunch, lunch, or light dinner centerpiece.
Final Thoughts
There’s real joy in sharing a dish that’s as easy, colorful, and comforting as Baked Zucchini Spinach and Feta Casserole. It’s one of those recipes that feels like home, no matter when or where you serve it. Go ahead — gather your ingredients, dive in, and make this casserole the star of your next meal!
Print
Baked Zucchini Spinach and Feta Casserole Recipe
- Total Time: 45-50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Baked Zucchini Spinach and Feta Casserole is a delightful and flavorful dish that combines the freshness of zucchinis and spinach with the richness of feta cheese. Perfect for a healthy and satisfying meal!
Ingredients
Zucchini:
- 3 medium zucchinis, sliced into thin rounds
Spinach:
- 4 cups fresh spinach
Feta Cheese Mixture:
- 1 cup crumbled feta cheese
- 3 large eggs
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a baking dish.
- Prepare Vegetables: Slice zucchinis and combine with spinach in a bowl.
- Mix Egg Mixture: In another bowl, whisk together eggs, feta, garlic powder, salt, pepper, and olive oil.
- Combine Ingredients: Pour the egg mixture over the zucchini-spinach blend and stir gently.
- Bake: Transfer the mixture to the greased baking dish, spread evenly, and bake for 30-35 minutes until golden brown on top.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 3g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 225mg
Keywords: Zucchini, Spinach, Feta, Casserole, Baked, Healthy
