Baked Zucchini, Spinach, and Feta Casserole: A Healthy Cheesy Delight

Looking for a delicious and nutritious dish that’s perfect for any night of the week? This Baked Zucchini, Spinach, and Feta Casserole is a flavorful vegetarian bake that combines tender zucchini, fresh spinach, and tangy feta cheese. It’s a low-carb veggie casserole that’s easy to prepare and packed with flavor. Whether you’re looking for a weeknight zucchini dinner or a simple spinach feta side, this dish is sure to impress.

This golden cheesy veggie casserole is not only healthy but also incredibly satisfying. It’s a great way to enjoy the bounty of summer zucchini and spinach, making it a perfect addition to your collection of quick healthy casseroles. Plus, it’s versatile enough to serve as a main dish or a side, making it a must-try for any home cook.

Ingredients

• 4 medium zucchinis, thinly sliced
• 2 cups fresh spinach, chopped
• 1 cup crumbled feta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup Greek yogurt
• 2 large eggs
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons olive oil

Step-by-Step Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or cooking spray.
2. Prepare the Zucchini: Thinly slice the zucchinis and place them in a colander. Sprinkle with salt and let them sit for 10 minutes to draw out excess moisture. Pat dry with a paper towel.
3. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant. Add the chopped spinach and cook until wilted. Remove from heat and let cool slightly.
4. Mix the Ingredients: In a large bowl, combine the Greek yogurt, eggs, dried oregano, dried basil, salt, and pepper. Stir in the sautéed spinach mixture, crumbled feta cheese, and grated Parmesan cheese. Add the sliced zucchini and mix until well combined.
5. Assemble the Casserole: Transfer the mixture to the prepared baking dish, spreading it out evenly. Top with a sprinkle of additional Parmesan cheese if desired.
6. Bake: Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is set.
7. Serve: Let the casserole cool for a few minutes before slicing and serving. Enjoy your delicious and healthy Baked Zucchini, Spinach, and Feta Casserole!

Expert Tips

• Drain the Zucchini: Salting and draining the zucchini helps remove excess moisture, ensuring your casserole isn’t watery.
• Customize the Cheese: Feel free to experiment with different cheeses. A mix of mozzarella and feta can add a delightful twist.
• Add Herbs: Fresh herbs like parsley or dill can add a burst of freshness to the dish.
• Make Ahead: This casserole can be assembled ahead of time and refrigerated until ready to bake, making it a convenient option for busy weeknights.

FAQ

Can I use frozen spinach?
Yes, you can use frozen spinach. Just make sure to thaw and drain it well before using.

Can I add other vegetables?
Absolutely! Bell peppers, mushrooms, or cherry tomatoes would make great additions to this casserole.

How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

For more delicious recipes, check out our Best Moist Zucchini Bread Recipe or our Heirloom Tomato Ricotta Tart. These dishes are perfect for any occasion and are sure to become family favorites.

If you’re looking for more savory options, our Savory Beef Stew Pot Pie is a hearty and comforting choice that’s perfect for cooler evenings.

Baked Zucchini, Spinach, and Feta Casserole: A Healthy Cheesy Delight

This Baked Zucchini, Spinach, and Feta Casserole is a flavorful vegetarian bake that combines tender zucchini, fresh spinach, and tangy feta cheese. It’s a low-carb, nutritious dish perfect for any night of the week.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Calories: 220

Ingredients Method Notes

Ingredients

  

Ingredients

• 4 medium zucchinis, thinly sliced
• 2 cups fresh spinach, chopped
• 1 cup crumbled feta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup Greek yogurt
• 2 large eggs
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons olive oil

Method

 

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or cooking spray.
2. Thinly slice the zucchinis and place them in a colander. Sprinkle with salt and let them sit for 10 minutes to draw out excess moisture. Pat dry with a paper towel.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant. Add the chopped spinach and cook until wilted. Remove from heat and let cool slightly.
4. In a large bowl, combine the Greek yogurt, eggs, dried oregano, dried basil, salt, and pepper. Stir in the sautéed spinach mixture, crumbled feta cheese, and grated Parmesan cheese. Add the sliced zucchini and mix until well combined.
5. Transfer the mixture to the prepared baking dish, spreading it out evenly. Top with a sprinkle of additional Parmesan cheese if desired.
6. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is set.
7. Let the casserole cool for a few minutes before slicing and serving.

Notes

Salting and draining the zucchini helps remove excess moisture, ensuring your casserole isn’t watery. Customize the cheese or add fresh herbs like parsley or dill for added freshness. This casserole can be assembled ahead of time and refrigerated until ready to bake.