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Baked Zucchini Spinach and Feta Casserole

Baked Zucchini Spinach and Feta Casserole Your New Favorite Dish

Discover the joy of Baked Zucchini Spinach and Feta Casserole, a comforting dish perfect for busy nights and packed with wholesome ingredients.
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 240

Ingredients
  

For the Casserole
  • 2 medium Zucchini Adds a tender texture and subtle flavor
  • 4 cups Fresh Spinach Provides vibrant color and a nutrient boost
  • 1 cup Feta Cheese Creamy and tangy, critical for flavor depth
  • 4 large Eggs Acts as a binder to hold the casserole together
  • 1 teaspoon Garlic Powder Adds aromatic depth
  • 2 tablespoons Olive Oil Enhances flavor and aids in cooking
  • to taste Salt Essential for seasoning
  • to taste Pepper Essential for seasoning
Optional Topping
  • 1 cup Breadcrumbs Adds a delightful crunch on top

Equipment

  • Oven
  • Baking Dish
  • mixing bowls
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.
  2. Wash and slice the zucchini into thin, even rounds and combine with spinach in a mixing bowl.
  3. In a separate bowl, whisk eggs with crumbled feta, garlic powder, salt, and pepper, and add olive oil.
  4. Pour the egg mixture over the vegetables and gently fold to coat evenly.
  5. Transfer the mixture to the greased baking dish, spreading it out evenly.
  6. Bake for 30-35 minutes until puffed and golden brown.
  7. Cool for 5-10 minutes before serving warm.

Nutrition

Serving: 1sliceCalories: 240kcalCarbohydrates: 10gProtein: 12gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 460mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 2400IUVitamin C: 15mgCalcium: 220mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Can be frozen for up to 3 months.

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