Baked Zucchini, Spinach, and Feta Casserole

Why You’ll Love Baked Zucchini, Spinach, and Feta Casserole  Recipe

This casserole is a great way to sneak in some veggies without sacrificing flavor. The combination of zucchini, spinach, and feta creates a deliciously creamy and savory base, while the crunchy breadcrumb topping adds the perfect texture. It’s incredibly easy to make, and it’s a healthy way to enjoy your favorite vegetables in a comforting, baked form. Plus, it’s versatile enough to pair with a wide variety of dishes or stand alone as a wholesome vegetarian option. If you’re looking for a light, flavorful, and easy-to-prepare meal, this casserole checks all the boxes!

Ingredients

• 2 medium zucchinis, grated

• 2 cups fresh spinach, chopped

• 1 cup feta cheese, crumbled

• 1/2 cup breadcrumbs (preferably whole wheat)

• 1/4 cup grated Parmesan cheese

• 2 large eggs, beaten

• 1/4 cup milk (or dairy-free milk for a vegan option)

• 1 teaspoon garlic powder

• 1/2 teaspoon onion powder

• Salt and pepper, to taste

• 1 tablespoon olive oil (for greasing the baking dish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish with olive oil or cooking spray.

2. Prepare the Vegetables: Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth, and squeeze out excess moisture to prevent the casserole from becoming too watery.

3. Cook the Spinach: In a large pan, sauté the chopped spinach over medium heat for 2-3 minutes until it wilts. Remove from heat and set aside.

4. Mix the Ingredients: In a large mixing bowl, combine the squeezed zucchini, sautéed spinach, crumbled feta, breadcrumbs, Parmesan cheese, beaten eggs, milk, garlic powder, onion powder, salt, and pepper. Stir well to combine.

5. Assemble the Casserole: Transfer the mixture to the prepared baking dish, spreading it evenly with a spatula.

6. Bake: Bake in the preheated oven for 30-35 minutes, or until the top is golden and the casserole is set.

7. Cool and Serve: Allow the casserole to cool for a few minutes before slicing and serving. Garnish with extra feta or fresh herbs if desired.

Servings and Timing

• Servings: 4-6

• Prep Time: 15 minutes

• Cook Time: 30-35 minutes

• Total Time: 45-50 minutes

Variations

• Add More Veggies: Feel free to add other vegetables like mushrooms, bell peppers, or tomatoes for additional flavor and texture.

• Make it Vegan: For a vegan version, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water), use non-dairy milk, and replace the feta with a plant-based feta or nutritional yeast.

• Add Protein: If you’d like to add protein, consider adding cooked chicken, ground turkey, or even chickpeas to the mix.

• Cheese Swap: If you’re not a fan of feta, you can replace it with goat cheese, mozzarella, or a sharp cheddar for a different flavor profile.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

• Freezing: You can freeze the casserole for up to 2-3 months. Make sure to let it cool completely before wrapping it tightly in plastic wrap or foil and placing it in a freezer-safe container.

• Reheating: Reheat in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through. You can also reheat individual portions in the microwave.

FAQs

Can I use frozen spinach?

Yes, you can use frozen spinach. Be sure to thaw it and squeeze out any excess water before adding it to the casserole.

Do I need to peel the zucchini before grating?

No, you don’t need to peel the zucchini. The skin adds color and nutrients to the dish, so just grate the zucchini as is.

Can I make this casserole ahead of time?

Yes, you can prepare the casserole in advance, cover it, and store it in the refrigerator for up to 24 hours before baking. Just bake it when you’re ready to serve.

Can I make this recipe gluten-free?

Yes! Use gluten-free breadcrumbs in place of regular breadcrumbs to make the casserole gluten-free. You can find gluten-free breadcrumbs at most grocery stores.

What can I serve with this casserole?

This casserole pairs well with grilled chicken, roasted meats, or a simple side salad. It also makes a delicious standalone vegetarian meal.

Can I double the recipe?

Yes, you can double the ingredients and bake the casserole in a larger dish, such as a 9×13-inch baking dish. Just make sure to adjust the baking time accordingly.

Can I use pre-cooked spinach?

While fresh spinach is best for this recipe, you can use pre-cooked or frozen spinach if necessary. Just make sure to squeeze out any excess liquid before using it.

How can I make the casserole creamier?

For a creamier texture, you can add a few tablespoons of cream cheese or sour cream to the mixture before baking.

Can I add a crunchy topping?

Yes! If you like a crunchy topping, you can sprinkle extra breadcrumbs or crushed crackers on top of the casserole before baking for added texture.

Can I make this recipe without eggs?

Yes, you can substitute the eggs with a flaxseed meal mixture (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for a vegan or egg-free version.

Conclusion

This Baked Zucchini, Spinach, and Feta Casserole is a delicious, healthy, and easy-to-make dish that brings together the best of fresh vegetables and creamy cheese. With its savory flavor and satisfying texture, it’s perfect for both vegetarians and meat-eaters alike. Whether you’re looking for a quick weeknight dinner or a side dish for a special occasion, this casserole is sure to become a family favorite!