Description
This baked zucchini spinach and feta casserole is a hearty, vegetarian dish packed with fresh vegetables and creamy, tangy cheeses. Perfect for weeknights or meal prep.
Ingredients
Scale
- 3 medium zucchinis, thinly sliced
- 4 cups fresh spinach, roughly chopped
- 1 cup crumbled feta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 3 large eggs
- 1 cup milk (whole or 2%)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh parsley or basil, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish.
- Heat olive oil in a skillet, sauté onions until translucent, then add garlic for 1 minute.
- Add spinach and cook until wilted. Remove from heat.
- In a bowl, whisk eggs and milk. Stir in feta, mozzarella, Parmesan, oregano, salt, and pepper.
- Add spinach mixture and zucchini slices. Mix gently.
- Pour mixture into baking dish. Bake 30–35 minutes until set and golden on top.
- Cool slightly. Garnish with parsley or basil and serve.
Notes
- Salt zucchini slices and pat dry to avoid excess moisture.
- Substitute almond milk or vegan cheese for dairy-free options.
- Reheats well for meal prep.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice (approx. 200g)
- Calories: 220
- Sugar: 4g
- Sodium: 530mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 110mg
Keywords: baked zucchini spinach and feta casserole, healthy zucchini casserole, vegetarian baked casserole, Mediterranean vegetable bake