Baked Zucchini Spinach and Feta Casserole Recipe is one of those dishes that sneaks into your heart (and stomach) with its fresh flavors and comforting texture. If you’re craving something wholesome but not heavy, this casserole hits the spot. It’s simple, packed with veggies, and that feta cheese? Oh, it just makes everything sing.
Why You Should Try Baked Zucchini Spinach and Feta Casserole
Ever get tired of the same old casseroles loaded with carbs and heavy sauces? This one flips the script by starring zucchini and spinach, which keep it light and fresh. Plus, feta cheese adds that salty tang that makes every bite interesting. It’s perfect for a quick weeknight dinner or a laid-back weekend meal.
Also, it’s a sneaky way to get more greens into your diet without feeling like you’re eating a salad. Trust me, I’ve been there sometimes you just want veggies in a cozy, warm dish, not raw and crunchy.
Variations I’ve Tried And Loved
I don’t stick to just one version because switching things up keeps me excited about this recipe.
- Add some protein: Toss in cooked chicken or crumbled sausage for a heartier meal.
- Swap the cheese: If feta isn’t your thing, goat cheese or ricotta works beautifully.
- Spice it up: A pinch of red pepper flakes or a dash of smoked paprika gives it a nice kick.
- Make it gluten-free: Use gluten-free breadcrumbs or skip them entirely for a lighter version.
Have you ever tried mixing in some fresh herbs like dill or parsley? It brightens the whole casserole and adds a lovely aroma.
Baked Zucchini Spinach and Feta Casserole
Ingredients
Instructions
- Preheat the oven to 375°F (190°C).
- Add sliced zucchini and cook for 5 minutes until slightly tender.
- Add chopped spinach and cook until wilted. Remove from heat.
- In a greased baking dish, layer the sautéed vegetables and feta cheese.
- Pour the egg mixture over the vegetables and sprinkle parmesan cheese on top.
- Bake for 35-40 minutes, or until the casserole is set and golden brown on top.
- Remove from oven and let it cool for a few minutes before serving.
Notes
Serving Ideas for Baked Zucchini Spinach and Feta Casserole
This casserole stands well on its own, but if you want to turn it into a full meal, consider pairing it with:
- A crisp green salad with a tangy vinaigrette
- Warm crusty bread or garlic toast
- A side of roasted cherry tomatoes or bell peppers
I love serving it with a simple lemon wedge on the side to brighten the flavors even more. Ever tried that? It’s a game changer.
Tips for Baked Zucchini Spinach and Feta Casserole
Here are a few tricks I picked up along the way:
- Don’t skip salting the zucchini slices and letting them sit for 10 minutes before mixing. This step helps draw out excess moisture so the casserole isn’t soggy.
- Use fresh spinach instead of frozen for a better texture and flavor.
- If you want a richer taste, swap half the milk for cream.
- Let the casserole cool for a few minutes before slicing to help it hold together better.
Leftovers
This casserole keeps well in the fridge for up to 3 days. Just cover it tightly with foil or plastic wrap. Reheat in the oven or microwave until warmed through.
If you want to freeze leftovers, portion it out into airtight containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Common Mistakes to Avoid
Avoid these little pitfalls for the best results:
- Skipping the step where you salt the zucchini. Trust me, watery casserole is no fun.
- Overcooking the spinach in the skillet just wilt it lightly.
- Using too much feta can overpower the dish, so balance is key.
- Baking at too high a temperature can brown the top too fast while leaving the inside undercooked.
Nutrition Facts (per serving)
- Calories: 280 kcal
- Carbohydrates: 15 g
- Protein: 18 g
- Fat: 18 g
- Fiber: 3 g
- Sugar: 5 g