Heavenly Baked Zucchini Spinach Feta Casserole Recipe

My kitchen adventures recently uncovered a delightful baked zucchini spinach feta casserole that surprises everyone at the table.

Seasonal vegetables dance together in perfect harmony, creating a colorful and nutritious dish.

Mediterranean flavors burst through each carefully layered ingredient, promising a memorable meal.

Fresh zucchini provides a light, tender base while spinach adds vibrant green depth.

Creamy feta cheese melts into every corner, delivering tangy richness throughout the casserole.

Herbs and spices elevate this simple combination into something truly special.

I bet you’ll fall in love with this easy weeknight wonder that comes together faster than expected.

Serve it warm and watch smiles spread across hungry faces.

Storage for Baked Zucchini Spinach Feta Casserole

• Store leftovers in an airtight container for up to 3-4 days. Place the cooled casserole in the refrigerator, covering it tightly with plastic wrap or a lid to maintain freshness and prevent moisture loss.
• Wrap individual portions or the entire casserole in freezer-safe plastic wrap and aluminum foil. Freeze for up to 2 months. Label the container with the date to track storage time.
• Place a single serving on a microwave-safe plate. Heat in 30-second intervals, stirring between each interval, until the casserole is thoroughly warmed. Add a splash of water to prevent drying out.

FAQs

• Is this recipe vegetarian?

Yes, the Baked Zucchini, Spinach, & Feta Casserole is completely vegetarian, using vegetables, eggs, and cheese as main ingredients.

• Can I use fresh or frozen spinach?

Fresh baby spinach works best, but you can use frozen spinach if you thaw and drain it completely to remove excess moisture.

• How do I prevent the casserole from becoming watery?

Ensure you drain excess liquid after cooking zucchini and squash, and if using frozen spinach, squeeze out all water before adding to the mixture.

• What can I substitute for feta cheese?

If you don’t like feta, you can replace it with ricotta, goat cheese, or mozzarella for a similar creamy texture.

Baked Zucchini, Spinach & Feta Casserole for Healthy Comfort

• Boost Veggie Intake: Pack a powerful nutritional punch with this colorful casserole loaded with spinach, zucchini, and yellow squash, making it an easy way to enjoy more vegetables in one delicious dish.
• Simplify Meal Prep: Whip up this one-pan wonder that requires minimal cooking skills, combines all ingredients quickly, and delivers a satisfying meal without complex techniques or extensive kitchen time.
• Crowd-Pleasing Comfort: Create a versatile side dish or light main course that appeals to both vegetable lovers and those seeking a healthier alternative to heavy, traditional casseroles, perfect for family dinners or potluck gatherings.
• Customize with Ease: Adapt the recipe by swapping cheeses, adding herbs, or incorporating different vegetables to match personal taste preferences and dietary needs, making it a flexible recipe for various palates.

Ingredient List for Baked Zucchini Spinach Feta Casserole

• Zucchini: Fresh vegetable that provides a tender texture and mild flavor to the casserole.
• Spinach: Leafy green that adds nutritional value and creates a vibrant color in the dish.
• Yellow Squash: Complementary vegetable that enhances the overall vegetable medley.

• Feta Cheese, Parmesan Cheese: Tangy and salty cheeses that provide rich flavor and creamy texture to the casserole.

• Egg Whites: Protein-rich ingredient that helps bind the casserole together.
• Breadcrumbs: Adds crispy texture and helps absorb excess moisture.
• Olive Oil: Provides a smooth cooking base and enhances vegetable flavors.
• Salt, Garlic Powder, Ground Black Pepper, Dried Basil: Essential seasonings that create a well-balanced and aromatic profile for the dish.

Directions for Zucchini, Spinach & Feta Casserole Prep

Step 1: Warm Up the Oven

Crank your oven to 400F (205C) and generously coat a 9×13-inch baking dish with cooking spray or butter to prevent sticking.

Step 2: Sauté Veggie Medley

Grab a large skillet and drizzle olive oil over medium heat.

• Baby spinach
• Diced zucchini
• Diced yellow squash

Stir and cook until spinach looks wilted and squash turns tender.

Drain any extra liquid to keep the casserole from getting soggy.

Step 3: Mix Flavor Explosion

• Crumbled feta cheese
• Grated parmesan cheese
• Breadcrumbs
• Egg whites
• Salt
• Garlic powder
• Ground black pepper
• Dried basil

Whisk everything until ingredients are thoroughly combined and look evenly distributed.

Step 4: Spread the Goodness

Transfer the vegetable-cheese mixture into the prepared baking dish, smoothing it out into an even layer.

Step 5: Bake to Golden Perfection

Slide the dish into the preheated oven and bake for 30-40 minutes.

Watch for a beautiful golden-brown top that signals it’s ready.

Step 6: Rest and Serve

Allow the casserole to cool for a few minutes after removing from the oven.

This helps it set and makes serving easier.

Slice and enjoy your delicious creation!

Baked Casserole Tips for Creamy, Cheesy Goodness

• Pat zucchini and squash with paper towels to remove excess moisture, preventing a soggy casserole.
• Mix different cheese varieties like sharp cheddar or goat cheese for a more complex taste profile.
• Add cooked chicken or quinoa to transform this dish into a complete meal with extra protein.
• Sprinkle extra breadcrumbs or crushed nuts on top before baking for a delightful crunchy texture.
• Experiment with fresh herbs like thyme or oregano instead of dried basil for a fresh, aromatic twist.

Add-Ins for Zucchini Spinach Feta Casserole Recipes

• Mediterranean Veggie Swap: Replace zucchini and yellow squash with eggplant, bell peppers, and cherry tomatoes for a colorful Mediterranean-inspired variation.
• Protein Power Boost: Add cooked chicken or turkey chunks to transform the casserole into a hearty main dish with extra protein.
• Dairy-Free Option: Substitute feta and parmesan with nutritional yeast and dairy-free cheese alternatives for a vegan-friendly version.
• Gluten-Free Adaptation: Use gluten-free breadcrumbs or almond flour instead of traditional breadcrumbs to make the casserole suitable for gluten-sensitive individuals.

Best Ways to Serve Baked Veggie Casserole

• Garden Party Platter: Arrange colorful slices of fresh tomatoes and cucumber around the casserole edges, creating a vibrant vegetable border that complements the dish's green and white tones.
• Mediterranean Mezze Companion: Serve alongside warm pita bread, tzatziki sauce, and a small Greek salad to enhance the Mediterranean flavor profile and provide additional texture contrast.
• Protein Power Boost: Top each serving with grilled chicken strips or crumbled turkey bacon for added protein, making the casserole a more substantial main course for hearty eaters.
• Brunch Brilliance: Pair with a light mimosa or fresh herb-infused sparkling water, transforming this casserole into a delightful weekend brunch centerpiece that impresses guests with minimal effort.

Baked Zucchini Spinach Feta Casserole Recipe

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4.7 from 22 reviews

• Total Time: 55 minutes
• Yield: 6 1x

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Description

Zucchini Spinach Feta Casserole brings Mediterranean flavors to your dinner table with a delightful blend of fresh vegetables and creamy cheese. Green goodness meets tangy feta in this easy, nutritious dish you’ll want to savor again and again.

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Ingredients

Scale 1x2x3x

Main Vegetables:

• 2 zucchini, diced
• 2 yellow squash (or substitute with more zucchini), diced
• 3 cups baby spinach

Cheese and Breadcrumbs:

• 1/4 cup fat-free feta cheese crumbles
• 1/4 cup low-fat grated parmesan cheese
• 1/4 cup whole-wheat panko breadcrumbs

Seasonings and Liquids:

• 2 tablespoons olive oil
• 2 egg whites
• 1/2 teaspoon kosher salt
• 2 teaspoons garlic powder
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried basil leaves

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Instructions

1. Prepare the oven by heating to 400°F (205°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
2. In a skillet over medium heat, sauté the baby spinach, zucchini, and yellow squash until spinach wilts and vegetables become tender, approximately 5-6 minutes. Remove excess moisture by draining.
3. Transfer the cooked vegetables to a large mixing bowl and incorporate feta cheese, parmesan cheese, breadcrumbs, egg whites, salt, garlic powder, black pepper, and dried basil. Mix thoroughly to ensure even distribution of ingredients.
4. Carefully transfer the vegetable mixture into the prepared baking dish, spreading it uniformly to create an even layer.
5. Place the casserole in the preheated oven and bake for 35-40 minutes, monitoring until the top develops a rich golden-brown color and appears crispy around the edges.
6. Remove from the oven and allow the casserole to rest for 5-7 minutes, which helps the ingredients settle and makes serving easier. Slice and plate the casserole while still warm for optimal flavor and texture.

Notes

• Swap zucchini with other seasonal vegetables like eggplant or bell peppers for variety and to keep the dish exciting throughout the year.
• Use gluten-free breadcrumbs or almond flour to make this recipe suitable for those with gluten sensitivities or following a low-carb diet.
• Pat zucchini and squash dry with paper towels before cooking to prevent excess moisture and ensure a crispy, golden-brown top on the casserole.
• Enhance protein content by adding cooked chicken or tofu chunks for a more substantial meal that keeps you feeling full and satisfied.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Breakfast, Lunch, Dinner, Snacks
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 6
• Calories: 102 kcal
• Sugar: 1 g
• Sodium: 210 mg
• Fat: 5 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 3.5 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 2 g
• Protein: 7 g
• Cholesterol: 0 mg