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