Comforting Zucchini, Spinach, and Feta Casserole Recipe

Weeknight dinners demand delicious, nutrient-packed zucchini spinach feta casserole that saves time and satisfies hunger.

Layers of fresh vegetables and creamy cheese create a comforting blend of flavors.

Each bite promises a wholesome experience with crisp zucchini and tender spinach.

The feta adds a tangy richness that elevates this simple dish beyond ordinary meal preparations.

Home cooks adore this straightforward recipe for its versatility and quick assembly.

Mediterranean-inspired ingredients bring depth and character to this one-pan wonder.

Serve this casserole hot and watch everyone at the table ask for seconds.

How to Build a Baked Zucchini Spinach Feta Casserole

• Warm Up the Oven

Crank the oven to a toasty 375F and give your baking dish a quick rub of olive oil to prevent sticking.

• Zap the Zucchini

Shred the zucchini and squeeze out all its extra liquid using a kitchen towel – we want it dry and ready to rock.

• Create the Veggie Mix

Toss the zucchini into a big bowl and blend in spinach, crumbly feta, melty cheese, whisked eggs, creamy milk, and a sprinkle of flour. Kick it up with garlic, onion powder, a dash of salt and pepper, and a pinch of oregano. Stir everything until it looks like a dreamy, green landscape.

• Bake to Perfection

Pour the vibrant mixture into your prepped dish, spreading it evenly like you’re creating a delicious green canvas. Slide it into the hot oven and let it transform for 30-35 minutes. You’ll know it’s done when the top turns a gorgeous golden brown and the center looks set and inviting.

Tips to Change Up Zucchini Spinach Feta Casserole

• Thoroughly squeeze out excess water from zucchini to prevent a soggy casserole and ensure a perfect, firm texture every time.
• Experiment with different cheese combinations like goat cheese, ricotta, or sharp cheddar to create unique flavor profiles and keep the dish exciting.
• Add cooked chicken, crumbled bacon, or diced ham to transform this vegetarian dish into a hearty main course that satisfies meat lovers.
• Replace flour with almond flour or coconut flour for a keto-friendly version that maintains the creamy, delicious texture of the original recipe.
• Freshen up the flavor by adding chopped fresh herbs like basil, dill, or chives to bring an extra layer of brightness and complexity to the casserole.

Serve This Casserole With Bread or a Salad

• Fresh Mediterranean Feast Companion: Serve this zesty casserole alongside grilled chicken breast for a protein-packed meal that balances flavors and nutrition.
• Greek-Inspired Lunch Spread: Accompany the dish with a crisp Greek salad, kalamata olives, and warm pita bread to create a delightful Mediterranean dining experience.
• Weekend Brunch Star: Present the casserole as a delicious brunch centerpiece with a side of fresh cucumber yogurt sauce and crusty artisan bread for a Weekend morning celebration.
• Light Dinner Ensemble: Pair with a simple arugula salad dressed in lemon vinaigrette and roasted cherry tomatoes to create a complete, wholesome dinner that feels elegant yet effortless.

Keep Baked Zucchini Spinach Feta Casserole Fresh

• Keep leftovers in an airtight container in the refrigerator for up to 4 days. Wrap individual portions tightly to maintain texture and flavor.
• Cool the casserole completely, then slice and store in freezer-safe containers for 2-3 months. Thaw overnight in the refrigerator before reheating.
• Warm individual servings in the microwave for 1-2 minutes or reheat in a preheated 350F oven for 10-15 minutes until heated through. Add a sprinkle of fresh cheese on top for extra zest.
• Prepare the entire casserole up to 24 hours in advance. Cover and refrigerate unbaked, then pop directly into the oven when ready to cook. Simply add 5-10 minutes to the baking time if cooking from cold.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Calories: 240 kcal

Servings: 6

Baked Zucchini, Spinach & Feta Casserole Must-Haves

• Zucchini: Fresh, firm vegetable that provides a tender base with subtle moisture and mild flavor; choose bright green, smooth-skinned zucchinis without blemishes.
• Spinach: Nutrient-packed leafy green that adds vibrant color and earthy taste; select crisp, dark green leaves without wilting.

• Feta, Mozzarella: Creamy cheese blend that creates rich, tangy texture and helps bind ingredients; opt for high-quality, fresh cheeses with authentic flavor profiles.
• Eggs, Milk: Binding agents that provide structure and smoothness to the casserole; use fresh, room-temperature eggs for better mixing.

• Flour, Baking Powder: Crucial for creating light, airy texture and helping the casserole rise; use all-purpose flour for consistent results.
• Garlic Powder, Onion Powder, Oregano, Salt, Pepper: Aromatic spices that enhance overall flavor complexity; choose freshly ground spices for maximum taste impact.

Tools That Help You Bake This Greek-Inspired Casserole

• Grater: Essential for shredding zucchini into fine, uniform pieces.
• Large Mixing Bowl: Perfect for combining all ingredients smoothly.
• 8×8-inch Baking Dish: Ideal for creating a perfectly sized casserole.
• Kitchen Towel or Paper Towels: Crucial for removing excess moisture from zucchini.
• Measuring Cups and Spoons: Helps ensure accurate ingredient proportions.
• Wooden Spoon or Spatula: Great for mixing ingredients thoroughly.
• Oven: Necessary for baking the casserole to golden perfection.

Hearty Zucchini, Spinach, and Feta Casserole Recipe

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• Total Time: 45 minutes
• Yield: 7 1x

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Description

Zesty Zucchini Spinach Feta Casserole blends Mediterranean flavors into a comforting dish that speaks volumes about fresh garden ingredients. Creamy cheese, tender vegetables, and aromatic herbs create a delightful meal you’ll savor from first bite to last.

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Ingredients

Scale 1x2x3x

• 3 large eggs
• 2 medium zucchinis (grated and squeezed dry)
• 2 cups fresh spinach (chopped)
• ½ cup milk (or half-and-half)
• ½ cup crumbled feta cheese
• ½ cup shredded mozzarella or Parmesan cheese
• ¼ cup all-purpose flour (or almond flour for gluten-free)
• 1 tbsp olive oil or melted butter (for greasing)
• 1 tsp garlic powder
• ½ tsp baking powder
• ½ tsp salt
• ½ tsp onion powder
• ½ tsp dried oregano or Italian seasoning
• ¼ tsp black pepper

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Instructions

1. Preparation: Warm the oven to 375F (190C) and generously coat an 8×8-inch baking vessel with olive oil, ensuring complete surface coverage.
2. Zucchini Processing: Carefully grate zucchini and extract excess liquid using a clean cloth, pressing firmly to remove moisture, then transfer to a spacious mixing container.
3. Ingredient Harmonization: Incorporate chopped spinach, crumbled feta, shredded mozzarella, whisked eggs, milk, flour, baking powder, garlic powder, onion powder, salt, ground pepper, and dried oregano into the zucchini. Blend thoroughly until ingredients create a uniform, cohesive mixture.
4. Baking Transformation: Transfer the integrated mixture into the prepared baking dish, distributing evenly across the surface. Slide into the preheated oven and allow to roast for 30-35 minutes, monitoring until the top achieves a rich golden complexion and the center sets completely, indicating perfect culinary completion.

Notes

• Remove maximum moisture from grated zucchini to prevent soggy casserole texture; use clean kitchen towel or cheesecloth and press firmly to extract excess liquid.
• Swap feta with goat cheese or use dairy-free alternatives like nutritional yeast for lactose-intolerant diets; experiment with different cheese combinations to enhance flavor profile.
• Watch casserole closely during last 10 minutes of baking to prevent over-browning; golden-brown top indicates perfect doneness without burning ingredients.
• Incorporate cooked chicken, ground turkey, or plant-based protein like tofu crumbles to transform dish into complete meal with balanced nutritional value.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Breakfast, Lunch, Dinner
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 7
• Calories: 180
• Sugar: 2 g
• Sodium: 350 mg
• Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 2 g
• Protein: 8 g
• Cholesterol: 70 mg