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Baked Zucchini, Spinach and Feta Casserole

A comforting and cheesy casserole filled with tender zucchini, fresh spinach, and tangy feta cheese, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Casserole, Main Course
Cuisine: Comfort Food, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetable Layer
  • 2 medium zucchinis, sliced Choose firm and fresh zucchinis.
  • 2 cups fresh spinach, chopped Use fresh spinach for best flavor.
Casserole Mixture
  • 1 cup feta cheese, crumbled Use plain feta for optimal flavor.
  • 2 eggs Large eggs work best.
  • 1 cup milk Whole milk provides creaminess.
  • 1 teaspoon garlic powder Can substitute with minced garlic.
  • to taste Salt and pepper Adjust seasoning according to preference.
Topping
  • 1/2 cup breadcrumbs Use panko for extra crunch.
  • 1 tablespoon olive oil Drizzle over breadcrumbs before baking.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Lightly grease a casserole dish with olive oil.
Layering
  1. In the greased dish, evenly layer the sliced zucchini and chopped spinach.
Mixing
  1. In a mixing bowl, whisk together the eggs, milk, garlic powder, salt, and pepper.
  2. Fold the crumbled feta cheese into the egg mixture until evenly combined.
  3. Pour the egg and feta mixture over the layered vegetables in the baking dish.
Topping and Baking
  1. Sprinkle breadcrumbs on top and drizzle with olive oil.
  2. Bake for 35-40 minutes or until the top is golden brown and the casserole is set.
  3. Let it cool for about 5 minutes before serving.

Notes

This casserole can be made ahead of time and refrigerated. Add cooked chicken for added protein or replace breadcrumbs with gluten-free ones for a gluten-free version.