There’s something incredibly comforting about a cheesy, golden-brown casserole coming out of the oven. This baked zucchini spinach and feta casserole is exactly that kind of dish. It’s hearty yet healthy, packed with fresh vegetables, and layered with creamy, tangy cheeses that melt together beautifully. Whether you’re cooking for your family on a busy weeknight or preparing a dish to impress at a potluck, this recipe hits all the right notes.

What makes this casserole special isn’t just its Mediterranean-inspired flavors. It’s also how forgiving and versatile it is. Even if you’re new to cooking, you can pull this together without stress. The simple steps, wholesome ingredients, and make-ahead option mean you’re set up for success every single time.

Why You’ll Love This Recipe

This isn’t just another zucchini bake. It’s the kind of recipe that earns a permanent place in your weeknight rotation because it’s so easy and satisfying. Here’s why:

Key Benefits

• Quick and approachable: You’ll only need about 15 minutes of prep before it’s in the oven.

• Packed with goodness: Fresh zucchini and spinach make it light, while the cheeses bring indulgent creaminess.

• Perfect for all occasions: Serve it as a main dish with crusty bread or as a side at your next gathering.

Suitable For

This casserole is ideal if you’re:

• Looking for a vegetarian-friendly main course.

• Feeding a family and want something everyone will enjoy.

• Needing a recipe that reheats beautifully for lunches during the week.

Ingredients for Baked Zucchini Spinach and Feta Casserole

Great recipes start with great ingredients. This dish leans on simple, fresh produce and a few pantry staples to create something special.

Core Ingredients

Here’s what you’ll need:

• 3 medium zucchinis, thinly sliced. Their mild flavor and tender texture are perfect for casseroles.

• 4 cups fresh spinach, roughly chopped. It wilts down beautifully and packs in nutrients.

• 1 cup crumbled feta cheese for a salty, tangy bite.

• 1 cup shredded mozzarella cheese for that irresistible gooey melt.

• ½ cup grated Parmesan cheese adds a nutty, savory layer on top.

• 3 large eggs to bind everything together.

• 1 cup milk (whole or 2%) keeps the texture creamy without being heavy.

• 1 small onion and 3 cloves garlic, finely chopped, to build a flavorful base.

• 2 tablespoons olive oil for sautéing.

• 1 teaspoon dried oregano, plus salt and pepper to taste.

• Fresh parsley or basil, chopped for garnish, brings a bright, fresh finish.

Substitutions and Tips

• No feta? Swap in crumbled goat cheese for a milder flavor or ricotta for creaminess.

• Dairy-free? Use plant-based milk and vegan cheeses.

• Add-ins like sun-dried tomatoes, roasted red peppers, or fresh herbs can make this casserole your own.

• To reduce moisture from zucchini (a common issue), sprinkle slices lightly with salt and let them sit for 10 minutes before patting dry.

Best Cheese Options for This Casserole

Cheese is what transforms this dish from “just vegetables” into pure comfort food. Feta brings a bold, salty kick that balances the mild zucchini and spinach. Mozzarella adds creaminess and that classic cheese pull everyone loves. Parmesan finishes the top with a golden, slightly crisp crust.

If you’re feeling adventurous, consider adding a handful of Gruyère or sharp cheddar for extra depth. For a lighter version, use reduced-fat mozzarella and feta, but don’t skimp on Parmesan—it’s key to the savory finish.

Kitchen Tools You’ll Need

You don’t need a professional kitchen to make this casserole. A few basics will get you there.

Must-Have Tools

• A 9×9-inch baking dish to hold your casserole.

• A sharp knife and cutting board for prepping veggies.

• A skillet for sautéing onions, garlic, and spinach.

• A whisk and mixing bowls to combine the egg and cheese mixture.

Nice-to-Have Tools

• A mandoline slicer for perfectly uniform zucchini slices (great for presentation).

• A silicone spatula to scrape every bit of goodness into the baking dish.

• A food processor for quick chopping if you’re short on time.

How to Make Baked Zucchini Spinach and Feta Casserole

This is where the magic happens. Follow these step-by-step instructions and you’ll have a bubbling, golden-brown casserole on your table in no time. Each step is designed to be approachable, even if you’re not a seasoned cook.

Step 1: Preheat and Prepare

Start by preheating your oven to 375°F (190°C). This gives you just enough time to prepare the other ingredients. Grease a 9×9-inch baking dish lightly with olive oil or cooking spray. This will help prevent sticking and make cleanup a breeze later.

Step 2: Sauté Onions and Garlic

Heat two tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until it becomes translucent and fragrant, about five minutes. Stir in the minced garlic and let it cook for another minute. The smell at this point is enough to make your kitchen feel cozy already.

Step 3: Wilt the Spinach

Next, add the roughly chopped spinach to the skillet. Cook for two to three minutes, stirring occasionally, until the leaves have wilted down. Once done, remove the skillet from heat and set it aside to cool slightly.

Tip: If your skillet feels crowded, add the spinach in batches. It will shrink quickly as it cooks.

Step 4: Make the Egg-Cheese Mixture

In a large mixing bowl, whisk together the eggs and milk until well combined. Add in the crumbled feta, shredded mozzarella, grated Parmesan, dried oregano, a pinch of salt, and freshly cracked black pepper. Stir until all the cheeses are evenly distributed.

This mixture is the heart of the casserole. The eggs and milk provide structure, while the cheeses bring richness and layers of flavor.

Step 5: Combine and Bake

Add the sautéed spinach mixture and thinly sliced zucchini to the egg-cheese mixture. Stir gently so the zucchini slices stay intact. Pour the mixture into your prepared baking dish, spreading it out evenly.

Place the dish in the preheated oven and bake for 30 to 35 minutes, or until the casserole is set in the center and golden brown on top.

Tip: For an extra-crispy topping, sprinkle a little more Parmesan over the top during the last five minutes of baking.

Step 6: Garnish and Serve

Let the casserole cool for about five minutes before slicing. This brief rest allows it to set and makes serving easier. Garnish with freshly chopped parsley or basil for a pop of color and freshness.

Serve warm as a main dish with a simple side salad or as a hearty side to grilled chicken or fish.

Tips for Success

Even the best cooks need a few tricks up their sleeve. These tips will help you nail this casserole every time.

• Avoid a watery casserole: Zucchini holds a lot of moisture. Salt the slices lightly and let them sit for ten minutes before patting dry with paper towels.

• Slice zucchini evenly: Uniform slices ensure even cooking and a prettier presentation.

• Customize the flavor: Add a pinch of red pepper flakes if you like a little heat, or throw in some chopped sun-dried tomatoes for a Mediterranean twist.

• Make it ahead: Assemble the casserole earlier in the day, cover, and refrigerate. When ready to serve, bake as directed.

How to Store Baked Zucchini Spinach and Feta Casserole

This casserole is just as good the next day, making it perfect for meal prep.

At Room Temperature

Cool any leftovers to room temperature, but don’t leave them out for more than two hours.

In the Refrigerator

Store slices in an airtight container for up to four days. Reheat in the microwave for a quick lunch or in the oven at 350°F (175°C) to regain that crispy top.

Freezing Tips

This casserole freezes well. Once cooled, cut into portions and wrap tightly in plastic wrap, then place in a freezer bag or airtight container. Freeze for up to two months. To reheat, thaw in the refrigerator overnight and bake at 350°F until warmed through.

Frequently Asked Questions (FAQs)

Can I make this casserole ahead of time?

Absolutely. Assemble it completely, cover tightly, and refrigerate for up to 24 hours. When ready, bake as directed.

How do I prevent my casserole from being soggy?

Salt the zucchini slices and let them sit to release excess water. Also, avoid overbaking, as this can cause the vegetables to release more moisture.

Can I use frozen spinach instead of fresh?

Yes. Thaw and squeeze out as much water as possible before adding it to the skillet.

Is this recipe suitable for a keto or low-carb diet?

It can be with one simple swap. Use heavy cream instead of milk to keep it lower in carbs.

Related Recipes

If you loved this baked zucchini spinach and feta casserole, you might enjoy these other cozy casseroles and vegetable-packed dishes from RecipeSeasys:

• Keto Sloppy Joe Casserole – A low-carb, cheesy casserole with bold flavors.

• Recipe for Mexican Cornbread Casserole – Perfect for when you crave a little spice and comfort.

• Crock Pot Apple Cinnamon Roll Casserole – A sweet and comforting twist for breakfast or dessert.

• The Best Creamed Cabbage and Ground Beef Casserole – Hearty and filling, ideal for busy nights.

• Spinach and Cheese Casserole – Another easy, veggie-loaded casserole you’ll love.

Conclusion

This baked zucchini spinach and feta casserole isn’t just easy—it’s the kind of cozy, wholesome dish that brings people to the table. With its creamy texture, vibrant flavors, and golden topping, it’s guaranteed to become a family favorite. Try it once and you’ll find yourself making it on repeat.

So grab your baking dish and get started. Your kitchen is about to smell amazing.

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