Baked Zucchini, Spinach, and Feta Casserole: A Healthy Cheesy Delight

Looking for a delicious and healthy dish that’s perfect for any night of the week? This Baked Zucchini, Spinach, and Feta Casserole is a flavorful vegetarian bake that’s easy to prepare and packed with nutrients. Whether you’re looking for a low-carb option or just a tasty way to enjoy your veggies, this casserole is sure to become a favorite.

With tender zucchini, fresh spinach, and creamy feta cheese, this dish is as satisfying as it is nutritious. Plus, it’s a great way to use up summer zucchini and can be served as a main course or a side dish. For more zucchini inspiration, check out this Ultimate Easy Zucchini Bread recipe.

Ingredients

• 4 medium zucchinis, thinly sliced
• 2 cups fresh spinach, chopped
• 1 cup crumbled feta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup Greek yogurt or sour cream
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/2 cup breadcrumbs (optional, for topping)

Step-by-Step Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil or cooking spray.
2. Prepare the Zucchini: Thinly slice the zucchinis and place them in a colander. Sprinkle with salt and let them sit for 10 minutes to draw out excess moisture. Pat dry with a paper towel.
3. Sauté the Spinach: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped spinach and garlic, sautéing until the spinach is wilted. Remove from heat and set aside.
4. Mix the Ingredients: In a large bowl, combine the zucchini slices, sautéed spinach, feta cheese, Parmesan cheese, Greek yogurt, oregano, basil, salt, and pepper. Mix well to ensure everything is evenly coated.
5. Assemble the Casserole: Transfer the mixture to the prepared baking dish. Sprinkle breadcrumbs on top if using, and drizzle with the remaining olive oil.
6. Bake: Bake in the preheated oven for 25-30 minutes, or until the top is golden and the casserole is bubbly.
7. Serve: Let it cool for a few minutes before serving. Enjoy your delicious and healthy casserole!

Expert Tips

• Drain the Zucchini: Salting and draining the zucchini helps remove excess moisture, preventing a watery casserole.
• Add More Cheese: For an extra cheesy dish, sprinkle additional feta or Parmesan on top before baking.
• Make It Ahead: This casserole can be assembled ahead of time and refrigerated until ready to bake. Just add a few extra minutes to the baking time if it’s cold.
• Customize Your Veggies: Feel free to add other vegetables like bell peppers or mushrooms for extra flavor and texture.

FAQ

Can I freeze this casserole?
Yes, you can freeze this casserole before or after baking. If freezing before baking, assemble the casserole and cover tightly with foil. Freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as directed. If freezing after baking, let it cool completely, then cover and freeze. Reheat in the oven until warmed through.

What can I serve with this casserole?
This casserole pairs well with a fresh salad like this Peach Tomato Caprese Salad or a slice of crusty bread. It’s also great on its own as a light meal.

Can I make this dish vegan?
Yes! Substitute the feta and Parmesan with your favorite vegan cheese alternatives and use a dairy-free yogurt. The dish will still be delicious and satisfying.

This Baked Zucchini, Spinach, and Feta Casserole is a versatile and delicious dish that’s perfect for any occasion. Whether you’re looking for a quick weeknight dinner or a flavorful side dish, this recipe is sure to impress. For more vegetarian inspiration, check out this Easy Rustic Tomato Cheese Tart.

Baked Zucchini, Spinach, and Feta Casserole: A Healthy Cheesy Delight

This Baked Zucchini, Spinach, and Feta Casserole is a flavorful vegetarian bake that’s easy to prepare and packed with nutrients. Whether you’re looking for a low-carb option or just a tasty way to enjoy your veggies, this casserole is sure to become a favorite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Calories: 280

Ingredients Method Notes

Ingredients

  

Ingredients

• 4 medium zucchinis, thinly sliced
• 2 cups fresh spinach, chopped
• 1 cup crumbled feta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup Greek yogurt or sour cream
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/2 cup breadcrumbs (optional, for topping)

Method

 

Instructions

1. Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil or cooking spray.
2. Thinly slice the zucchinis and place them in a colander. Sprinkle with salt and let them sit for 10 minutes to draw out excess moisture. Pat dry with a paper towel.
3. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped spinach and garlic, sautéing until the spinach is wilted. Remove from heat and set aside.
4. In a large bowl, combine the zucchini slices, sautéed spinach, feta cheese, Parmesan cheese, Greek yogurt, oregano, basil, salt, and pepper. Mix well to ensure everything is evenly coated.
5. Transfer the mixture to the prepared baking dish. Sprinkle breadcrumbs on top if using, and drizzle with the remaining olive oil.
6. Bake in the preheated oven for 25-30 minutes, or until the top is golden and the casserole is bubbly.
7. Let it cool for a few minutes before serving. Enjoy your delicious and healthy casserole!

Notes

Salting and draining the zucchini helps remove excess moisture, preventing a watery casserole. For an extra cheesy dish, sprinkle additional feta or Parmesan on top before baking. This casserole can be assembled ahead of time and refrigerated until ready to bake. Just add a few extra minutes to the baking time if it’s cold. Feel free to add other vegetables like bell peppers or mushrooms for extra flavor and texture.