Baked Zucchini Spinach and Feta Casserole Recipe
If you’re searching for a dish that’s vibrant, comforting, and bursting with fresh flavor, the Baked Zucchini Spinach and Feta Casserole checks every box. This recipe layers tender zucchini and leafy spinach with a creamy, tangy mix of feta and eggs, creating a wholesome casserole that’s equally suited for a light dinner, a hearty brunch, or a dazzling addition to your next potluck. With a handful of pantry staples and just a little prep, you’ll have a golden, cheesy bake everyone will remember.
Ingredients You’ll Need
What makes this Baked Zucchini Spinach and Feta Casserole so crave-worthy is how these simple ingredients meld together. Each one brings something special—color, texture, flavor, or a creamy element that unites the casserole into something far greater than the sum of its parts.
- Zucchini: Thinly sliced zucchini gives the casserole a tender bite and soaks up all the flavors.
- Fresh Spinach: Four cups of spinach wilt down for a boost of nutrients and color.
- Feta Cheese: Crumbled feta adds salty, tangy creaminess that’s absolutely irresistible.
- Eggs: Whisked eggs bind everything together, setting into a soft, custardy base.
- Extra Virgin Olive Oil: This brings richness and helps keep the casserole moist.
- Garlic Powder: Just a teaspoon infuses the dish with subtle savory warmth.
- Salt and Pepper: Add these to taste to elevate all of the fresh flavors.
How to Make Baked Zucchini Spinach and Feta Casserole
Step 1: Prep the Oven and Baking Dish
Start by preheating your oven to 375°F (190°C) for a perfectly even bake. Lightly grease your favorite casserole or baking dish to ensure easy serving—and cleanup!—when that bubbling top is golden and ready.
Step 2: Prep the Veggies
Wash your zucchinis thoroughly, and slice them into thin, even rounds. Toss them in a bowl with the fresh spinach. The spinach will wilt during baking and meld beautifully with the zucchini, providing color and a delicate, earthy flavor.
Step 3: Mix the Filling
In a separate bowl, whisk together the eggs until smooth. Add in the crumbled feta, garlic powder, a generous pinch of salt and pepper, and the silky olive oil. This creamy, savory mixture will enrich every bite of your Baked Zucchini Spinach and Feta Casserole.
Step 4: Combine Everything
Now, pour the egg and feta mixture over your zucchini and spinach. Stir gently to coat the veggies evenly—be careful not to break up the zucchini rounds too much. The goal is for every piece to be enveloped in that luscious, herby custard.
Step 5: Layer and Bake
Spoon the combined mixture into your prepared baking dish, spreading it out into an even layer. Pop it in the oven and bake for 30-35 minutes, or until the top is golden brown and the center is just set. The aroma while it bakes will have everyone peeking into the kitchen!
How to Serve Baked Zucchini Spinach and Feta Casserole
Garnishes
Brighten your casserole with a handful of freshly chopped herbs like dill, parsley, or chives. You can also scatter a little extra feta on top just before serving for a touch more saltiness and visual appeal.
Side Dishes
Baked Zucchini Spinach and Feta Casserole is at home alongside a crisp green salad, roasted potatoes, or a hearty hunk of rustic bread. Pair it with a simple tomato and cucumber salad for vibrant contrast or grilled chicken for a more substantial meal.
Creative Ways to Present
Try slicing your casserole into small squares for effortless brunch finger food, or portion into ramekins for adorable individual servings. If you’re feeling extra festive, serve over a bed of quinoa or orzo tossed in lemon and olive oil—it’s a star at any table.
Make Ahead and Storage
Storing Leftovers
Leftover Baked Zucchini Spinach and Feta Casserole keeps beautifully in the fridge. Place cooled slices in an airtight container and refrigerate for up to three days. The flavors meld and improve, making for delicious leftovers!
Freezing
You can absolutely freeze portions for future meals. Slice the cooled casserole, wrap individual servings tightly, and freeze in a sealed container for up to two months. Thaw overnight in the refrigerator before reheating for best texture.
Reheating
For best results, reheat your casserole in a 350°F (175°C) oven until warmed through, about 10-15 minutes. Microwaving works in a pinch, but the oven will preserve the texture and keep that top nice and golden.
FAQs
Can I substitute frozen spinach for fresh in the Baked Zucchini Spinach and Feta Casserole?
Absolutely! Just thaw and squeeze out as much moisture as possible from the frozen spinach before using, so your casserole doesn’t become watery. Use about 1 1/2 cups packed, and fold it in as you would the fresh spinach.
Can I add other vegetables to this dish?
Yes! The Baked Zucchini Spinach and Feta Casserole recipe is very flexible. Try adding sautéed mushrooms, roasted red peppers, or even a handful of cherry tomatoes for new layers of flavor and color.
How do I know when the casserole is finished baking?
Look for a golden-brown top and gently shake the dish—the center should be set, not jiggly. You can also insert a knife in the middle; if it comes out mostly clean, your casserole is ready to enjoy.
Is this casserole gluten-free?
Yes, as written, the Baked Zucchini Spinach and Feta Casserole contains no wheat products and is naturally gluten-free. Always double-check ingredient labels for hidden gluten if you’re sensitive or cooking for someone who is.
Can I prepare this casserole ahead of time?
Definitely! You can assemble the casserole up to a day before baking. Cover tightly and refrigerate, then bake as directed just before serving for fresh, bubbly perfection.
Final Thoughts
If you’re ready for a meal that balances comfort with vibrant garden freshness, it’s time to try the Baked Zucchini Spinach and Feta Casserole. Whether you share it with family at dinner or serve it to friends at brunch, it’s bound to become a staple you’ll crave again and again!
Print
Baked Zucchini Spinach and Feta Casserole Recipe
- Total Time: 45-50 minutes
- Yield: Serves 4-6 1x
- Diet: Vegetarian
Description
This Baked Zucchini Spinach and Feta Casserole is a delightful and nutritious dish that combines the freshness of zucchinis and spinach with the richness of feta cheese, all baked to perfection. A simple yet flavorful casserole that is perfect for a family dinner or a gathering with friends.
Ingredients
Zucchini:
- 3 medium zucchinis, sliced into 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 Feta Cheese Mixture: In another bowl, whisk together eggs, feta, garlic powder, salt, pepper, and olive oil.
- Combine Ingredients: Pour the feta cheese 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.
Notes
- You can add diced tomatoes or bell peppers for extra flavor.
- Feel free to sprinkle some grated Parmesan cheese on top before baking for a cheesy crust.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 3g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 190mg
Keywords: Baked Zucchini Casserole, Spinach and Feta Bake, Easy Vegetarian Casserole
