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Baked Zucchini, Spinach, and Feta Casserole

A warm and comforting casserole that perfectly combines zucchini, fresh spinach, creamy feta, and crispy breadcrumbs, ideal for family meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Casserole, Main Course
Cuisine: Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium zucchinis, sliced
  • 2 cups fresh spinach, chopped
  • 1 cup feta cheese, crumbled
  • 1 cup breadcrumbs
  • 2 large eggs, beaten
  • 1/2 cup milk
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 1/4 cup grated Parmesan cheese

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, place sliced zucchini and sprinkle with a pinch of salt. Let it sit for about 10 minutes to draw out excess moisture.
  3. In a skillet, heat olive oil over medium heat. Add chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
  4. In the bowl with the zucchini, add sautéed spinach, crumbled feta, beaten eggs, milk, garlic powder, pepper, and half of the breadcrumbs. Stir until well combined.
  5. Lightly grease a baking dish and transfer the mixture into it, spreading evenly. Top with the remaining breadcrumbs and grated Parmesan cheese.
Baking
  1. Place the casserole in the preheated oven and bake for about 30 minutes, or until the top is golden and crispy.
Serving
  1. Allow the casserole to cool for a few minutes, then slice and serve warm.

Notes

Top Tips: Substitute goat cheese for feta if needed. Other veggies like bell peppers or mushrooms can be added for variety. Salt zucchini beforehand to prevent sogginess.