Baked Zucchini, Spinach, and Feta Casserole: A Healthy Cheesy Delight

Looking for a delicious and healthy dish that’s perfect for any night of the week? This Baked Zucchini, Spinach, and Feta Casserole is a flavorful vegetarian bake that combines tender zucchini, fresh spinach, and tangy feta cheese. It’s a low-carb, cheesy delight that’s easy to prepare and sure to become a family favorite.

This casserole is not only packed with nutrients but also incredibly versatile. Serve it as a main dish for a meatless meal or as a side dish alongside your favorite protein. Plus, it’s a great way to use up summer zucchini!

Ingredients

• 4 medium zucchinis, thinly sliced
• 2 cups fresh spinach, chopped
• 1 cup crumbled feta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup Greek yogurt
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• 1 tablespoon olive oil

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or cooking spray.

2. Prepare the Zucchini

Thinly slice the zucchinis into rounds. Place them in a colander and sprinkle with salt. Let them sit for 10 minutes to draw out excess moisture. Pat dry with a paper towel.

3. Sauté the Spinach

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and set aside.

4. Mix the Cheese Mixture

In a bowl, combine the Greek yogurt, crumbled feta cheese, shredded mozzarella cheese, grated Parmesan cheese, dried oregano, dried basil, salt, and pepper. Mix well.

5. Assemble the Casserole

In the prepared baking dish, layer half of the zucchini slices. Spread the sautéed spinach evenly over the zucchini. Dollop the cheese mixture over the spinach and spread it out gently. Top with the remaining zucchini slices.

6. Bake

Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly. If desired, broil for an additional 2-3 minutes for extra browning.

7. Serve

Let the casserole cool for a few minutes before slicing and serving. Garnish with additional feta cheese and fresh herbs if desired.

Expert Tips

• Use Fresh Ingredients: Fresh zucchini and spinach will give the best flavor and texture.
• Drain the Zucchini: Salting and draining the zucchini helps remove excess moisture, preventing a watery casserole.
• Customize the Cheese: Feel free to swap out the cheeses for your favorites. Try using goat cheese or ricotta for a different flavor profile.
• Add Protein: For a heartier dish, add cooked chicken or turkey to the casserole.
• Make Ahead: This casserole can be assembled ahead of time and refrigerated until ready to bake. Just add a few extra minutes to the baking time if baking straight from the fridge.

FAQ

Can I freeze this casserole?

Yes, you can freeze this casserole. Assemble it as directed, but do not bake. Cover tightly with foil and freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as directed.

Can I use frozen spinach?

Yes, you can use frozen spinach. Thaw and drain it well before using to remove excess moisture.

What can I serve with this casserole?

This casserole pairs well with a simple green salad, roasted vegetables, or a slice of crusty bread. For a complete meal, serve it with grilled chicken or fish.

For more delicious casserole recipes, check out our Easy Cheesy Zucchini Bake or Golden Zucchini Cheese Casserole. If you’re looking for more vegetarian options, our Caprese Pasta Salad is a must-try!

Baked Zucchini, Spinach, and Feta Casserole: A Healthy Cheesy Delight

This Baked Zucchini, Spinach, and Feta Casserole is a flavorful vegetarian bake that combines tender zucchini, fresh spinach, and tangy feta cheese. It’s a low-carb, cheesy delight that’s easy to prepare and perfect for any night of the week.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Calories: 250

Ingredients Method Notes

Ingredients

  

Ingredients

• 4 medium zucchinis, thinly sliced
• 2 cups fresh spinach, chopped
• 1 cup crumbled feta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup Greek yogurt
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• 1 tablespoon olive oil

Method

 

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or cooking spray.
2. Thinly slice the zucchinis into rounds. Place them in a colander and sprinkle with salt. Let them sit for 10 minutes to draw out excess moisture. Pat dry with a paper towel.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and set aside.
4. In a bowl, combine the Greek yogurt, crumbled feta cheese, shredded mozzarella cheese, grated Parmesan cheese, dried oregano, dried basil, salt, and pepper. Mix well.
5. In the prepared baking dish, layer half of the zucchini slices. Spread the sautéed spinach evenly over the zucchini. Dollop the cheese mixture over the spinach and spread it out gently. Top with the remaining zucchini slices.
6. Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly. If desired, broil for an additional 2-3 minutes for extra browning.
7. Let the casserole cool for a few minutes before slicing and serving. Garnish with additional feta cheese and fresh herbs if desired.

Notes

Use fresh ingredients for the best flavor and texture. Drain the zucchini to remove excess moisture, preventing a watery casserole. Customize the cheese or add protein like cooked chicken for a heartier dish. Can be assembled ahead of time and refrigerated until ready to bake.