Baked Zucchini Spinach Feta Casserole (Printable)

Golden-baked Mediterranean dish with layers of zucchini, spinach, and feta cheese

# What You'll Need:

→ Vegetables

01 - 2 medium zucchinis, sliced into 1/4-inch rounds
02 - 5 oz fresh baby spinach
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced

→ Dairy & Eggs

05 - 6 oz feta cheese, crumbled
06 - 1 cup grated mozzarella cheese
07 - 4 large eggs
08 - 3/4 cup whole or 2% milk

→ Pantry & Seasonings

09 - 2 tbsp extra virgin olive oil
10 - 1/2 tsp dried oregano
11 - 1/4 tsp ground black pepper
12 - 1/4 tsp salt
13 - 1/4 tsp crushed red pepper flakes

→ For greasing

14 - 1 tbsp butter or additional olive oil

# Directions:

01 - Preheat oven to 375°F. Grease a 9x9-inch baking dish with butter or olive oil.
02 - Heat 1 tbsp olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3 minutes until translucent. Add garlic and cook for 1 minute.
03 - Add spinach and cook, stirring, until wilted, about 2 minutes. Remove from heat and let cool slightly.
04 - In a large bowl, whisk together eggs, milk, oregano, black pepper, and salt until well combined.
05 - Arrange half of the zucchini slices in the prepared baking dish. Spread half of the spinach mixture over the zucchini, then sprinkle with half the feta and mozzarella.
06 - Repeat layers with remaining zucchini, spinach, feta, and mozzarella.
07 - Pour the egg mixture evenly over the layered vegetables and cheese. Drizzle with remaining olive oil and sprinkle with red pepper flakes if using.
08 - Bake uncovered for 35 minutes, or until the casserole is set and the top is golden brown.
09 - Let rest for 10 minutes before slicing and serving to allow the casserole to set.

# Cooking Tips:

01 -
  • The salty feta and mild mozzarella create this perfect creamy balance without being too heavy
  • You can assemble it ahead and pop it in the oven when guests arrive
02 -
  • Dont skip the resting period, I cut into it too early once and it was still delicious but looked like a sad puddle
  • If your zucchini seems especially watery, sprinkle the slices with salt and let them sit for 15 minutes before layering
03 -
  • Use a paper towel to blot excess moisture from the spinach after wilting, otherwise your casserole might end up soupy
  • If the top is browning too quickly, tent it loosely with foil for the last 10 minutes of baking

Go Back