Cozy Mediterranean Baked Zucchini, Spinach, and Feta Casserole Recipe

My culinary adventures with this zucchini, spinach, and feta casserole started during a spontaneous kitchen experiment.

Fresh garden vegetables became my inspiration for a hearty dish packed with Mediterranean flavors.

Creamy feta cheese melts beautifully between tender layers of summer produce.

Nutritious spinach adds a vibrant green color and robust earthiness to each bite.

Crisp zucchini slices create delightful texture against soft, pillowy cheese surfaces.

Comfort meets health in this simple yet elegant casserole that comes together quickly.

I promise you’ll want to make this recipe again and again for a satisfying meal that impresses everyone at the table.

Zucchini Casserole FAQ

• Can I use frozen spinach instead of fresh?

Yes, thaw frozen spinach completely and squeeze out excess water before adding to the mixture. Frozen spinach works well and saves time in preparation.

• Is this recipe suitable for vegetarians?

Absolutely! This casserole is vegetarian-friendly and packed with protein from eggs and cheese. It’s a nutritious main dish for vegetarian meals.

• Can I make this dish gluten-free?

Replace regular flour with gluten-free flour or almond flour. Ensure all other ingredients are certified gluten-free to adapt the recipe for gluten-sensitive diets.

• How do I know when the casserole is fully cooked?

The casserole is done when the top turns golden brown and the center is set. Insert a knife in the center – it should come out clean without any wet batter. The edges will also look slightly firm and pulled away from the baking dish.

Greens and Cheese in Every Cozy Casserole Bite

• Quick and Easy Casserole
• Assembles in just 15 minutes with simple ingredients, perfect for busy weeknights when you need a nutritious dinner without spending hours in the kitchen.
• Combines zucchini and spinach for a vegetable-rich dish that delivers essential vitamins and minerals while satisfying hunger with cheesy, creamy goodness.
• Adaptable recipe welcomes variations like swapping cheeses or adding herbs, making it a crowd-pleaser for picky eaters and vegetable skeptics alike.
• Minimal cleanup required since everything mixes and bakes in the same dish, saving time on cooking and washing up after a delicious meal.

What Goes Into This Veggie-Packed Casserole

• Zucchini: Fresh summer squash that provides moisture and texture to the casserole. Choose firm, bright green zucchini without blemishes.
• Spinach: Adds nutrients and green color to the dish. Fresh or frozen spinach works well, just ensure it's well-drained.

• Feta, Mozzarella: Creamy cheeses that provide rich flavor and melting texture. Opt for high-quality, fresh cheese for best results. Crumbled feta adds tangy notes while mozzarella offers smooth melting properties.

• Eggs: Crucial for holding the casserole together and creating a custard-like texture. Use fresh, room temperature eggs.
• Milk: Adds moisture and helps create a smooth consistency. Whole milk recommended for richness.
• Flour: Helps thicken the mixture and provides structure.
• Baking Powder: Ensures light and fluffy texture.
• Garlic Powder, Onion Powder, Salt, Pepper, Oregano: Seasonings that enhance overall flavor profile. Use fresh, high-quality dried herbs and spices.
• Olive Oil or Butter: Used for greasing the baking dish and adding subtle richness.

How to Layer and Bake Zucchini and Feta Together

Step 1: Warm Up the Oven

Crank the oven to 375F (190C). Grab a baking dish and generously coat it with olive oil or butter to prevent sticking.

Step 2: Prepare Zucchini

• Grab fresh zucchini
• Use a grater to shred into thin strips
• Squeeze out extra water using a clean kitchen towel or paper towels
• Transfer the dried zucchini to a spacious mixing bowl

Step 3: Create the Flavor Mix

• Fresh spinach leaves, roughly chopped
• Crumbled feta cheese
• Shredded mozzarella
• Whole eggs
• Milk
• All-purpose flour
• Baking powder
• Garlic powder
• Onion powder
• Salt
• Black pepper
• Dried oregano

Whisk everything together until perfectly blended

Step 4: Bake to Perfection

Pour the vibrant mixture into the prepared baking dish, spreading it evenly with a spatula. Slide the dish into the hot oven and bake for 30-35 minutes. Watch for a gorgeous golden-brown top and a firm, set center. Let it cool slightly before serving for maximum flavor enjoyment.

Tips to Prevent Wateriness and Maximize Flavor

• Drain Zucchini Thoroughly: Remove as much moisture as possible to prevent a soggy casserole, using a clean kitchen towel or paper towels to squeeze out excess liquid.
• Choose Fresh Ingredients: Select crisp zucchini and vibrant spinach for maximum flavor and nutritional value, ensuring the best taste and texture.
• Customize Cheese Options: Swap feta with goat cheese or use a blend of mozzarella and Parmesan for different flavor profiles and dietary preferences.
• Boost Protein Content: Add cooked chicken, crumbled bacon, or diced ham to transform this vegetable casserole into a more substantial main dish.
• Make It Gluten-Free: Replace wheat flour with almond flour or gluten-free flour blend to accommodate gluten-sensitive individuals without compromising taste.

Best Ways to Save and Reheat Casseroles

• Store leftovers in an airtight container within 2 hours of cooking. Seal tightly to prevent moisture loss and keep fresh for 3-4 days in the refrigerator.
• Warm individual portions at 350F for 10-15 minutes. Cover with foil to prevent drying out and maintain the casserole's creamy texture.
• Heat single servings on medium power for 1-2 minutes, stopping halfway to stir and ensure even warming. Add a splash of milk to prevent dryness.
• Wrap cooled casserole tightly in plastic wrap and aluminum foil. Freeze up to 2 months. Thaw overnight in refrigerator before reheating for best results.

Ideal Matches for This Flavorful Bake

• Select a zesty Sauvignon Blanc or Pinot Grigio that cuts through the rich, creamy casserole flavors with bright acidity and refreshing minerality.
• Toss together a light Greek salad with cucumber, tomatoes, red onion, and kalamata olives dressed in olive oil and lemon juice to complement the Mediterranean-inspired casserole.
• Serve alongside simply seasoned roasted chicken with rosemary and thyme, which provides a lean protein that balances the vegetable casserole's cheesy texture.
• Add a rustic sourdough or ciabatta to soak up the casserole's delicious juices, creating a perfect side that adds crunch and extra flavor dimension.

Different Herbs and Cheeses to Test

• Low-Carb Cauliflower Swap: Replace zucchini with riced cauliflower for a keto-friendly version that reduces carbohydrate content while maintaining similar texture and flavor profile.
• Dairy-Free Alternative: Substitute dairy cheese with nutritional yeast and use coconut milk instead of regular milk, creating a plant-based option suitable for lactose-intolerant individuals.
• Protein-Packed Version: Add cooked chicken or turkey breast pieces to increase protein content, transforming the casserole into a more substantial meal for fitness enthusiasts.
• Mediterranean Herb Remix: Incorporate fresh chopped basil, mint, and dill to enhance the herb blend, giving the casserole a more vibrant and authentic Mediterranean taste experience.

Baked Zucchini, Spinach, and Feta Casserole Recipe

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4.6 from 19 reviews

• Total Time: 45 minutes
• Yield: 6 1x

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Description

Mediterranean-inspired Zucchini Spinach Feta Casserole blends garden-fresh ingredients into a delightful harmony of flavors. Savory herbs and creamy cheese create a comforting dish that will transport you to Greek coastal kitchens.

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Ingredients

Scale 1x2x3x

Vegetables:

• 2 medium zucchinis, grated and squeezed dry
• 2 cups fresh spinach, chopped

Cheeses:

• ½ cup crumbled feta cheese
• ½ cup shredded mozzarella or Parmesan cheese

Binding and Seasoning:

• 3 large eggs
• ½ cup milk (or half-and-half)
• ¼ cup all-purpose flour (or almond flour for gluten-free)
• ½ teaspoons baking powder
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon dried oregano or Italian seasoning
• 1 tablespoon olive oil or melted butter (for greasing)

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Instructions

1. Prepare a greased 8×8-inch baking vessel with olive oil, ensuring complete coverage to prevent sticking.
2. Thoroughly grate zucchini and extract maximum liquid using a clean kitchen towel, pressing firmly to remove excess moisture.
3. Transfer drained zucchini to a spacious mixing container, creating a foundational base for the casserole.
4. Incorporate finely chopped spinach leaves into the zucchini, ensuring even distribution throughout the mixture.
5. Crumble feta cheese and shred mozzarella, adding both to the vegetable blend for rich, tangy dimensions.
6. Crack fresh eggs into the mixture, whisking them to create a cohesive binding agent for the casserole.
7. Pour milk and sprinkle flour, baking powder, garlic powder, onion powder, salt, pepper, and dried oregano over the ingredients.
8. Blend all components meticulously with a spatula, guaranteeing uniform integration of seasonings and textures.
9. Transfer the harmonized mixture into the prepared baking dish, smoothing the surface with gentle, even strokes.
10. Position the casserole in a preheated 375°F (190°C) oven, allowing it to transform for 30-35 minutes.
11. Monitor the dish, removing when the top achieves a golden-brown hue and the center appears firmly set.
12. Allow the casserole to rest for 5-10 minutes before serving, enabling flavors to stabilize and texture to settle.

Notes

• Squeeze zucchini thoroughly to prevent a watery casserole, ensuring a firm and perfectly textured dish.
• Experiment with dairy-free alternatives like nutritional yeast or plant-based cheese for lactose-intolerant or vegan diets.
• Add extra protein by incorporating cooked chicken, turkey, or plant-based protein crumbles for a more substantial meal.
• Swap herbs and spices to customize flavor profiles, such as using fresh basil instead of oregano or adding red pepper flakes for a spicy kick.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Breakfast, Lunch, Dinner
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 6
• Calories: 240
• Sugar: 2 g
• Sodium: 300 mg
• Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 0 mg