This recipe for baked zucchini spinach and feta casserole is a comforting, veggie-packed dish that’s easy to make and perfect for a weeknight dinner or a hearty side. Whether you’re looking for a way to use up summer zucchini or want a lighter yet filling option, this flavorful bake delivers every time. We’ll guide you step-by-step on how to build bold flavors using everyday ingredients like zucchini, spinach, eggs, and tangy feta. Plus, you’ll get practical tips on avoiding excess moisture, freezing leftovers, and serving suggestions that round out the meal beautifully.
Baked Zucchini Spinach and Feta Casserole: Simple & Delicious
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A recipe rooted in comfort and simplicity
When I was growing up, zucchini was always in our summer garden, and feta cheese was a staple in my Greek grandmother’s kitchen. This baked zucchini spinach and feta casserole brings those warm memories right back. It’s the kind of dish that’s both practical and delicious—one you can toss together on a weeknight or bring to a weekend potluck.
I remember the first time I made this casserole for my own family. My kids were hesitant (spinach isn’t exactly top of their list), but the rich feta and perfectly baked zucchini won them over. Now it’s one of our most requested dinners. And honestly? I don’t mind one bit. It’s loaded with flavor and nutrients, and the leftovers taste just as good the next day.
You’ll love how flexible it is. Whether you’re following a Mediterranean-style meal plan or just want to sneak more greens into your meals, this zucchini spinach and feta bake checks all the boxes. The texture is creamy but firm, the top golden, and the flavor profile vibrant but familiar.
For more feel-good dinners like this, check out my vegetable lasagna roll ups or the cozy creamy mushroom orzo bake, both packed with plant power and family-approved flavor.
Prepping your veggies and key ingredients
To start this baked zucchini spinach and feta casserole, you’ll need just a few everyday ingredients, but how you prep them makes all the difference. Zucchini can be watery, which may affect the texture if not handled properly. The trick is to slice the zucchini, sprinkle it with salt, and let it sit for 10–15 minutes to draw out moisture. Then, blot the slices with paper towels or gently squeeze them before mixing into the casserole. This small step ensures the final bake is flavorful, not soggy.
As for spinach, go for fresh if you can. A quick sauté removes excess moisture and brings out its earthy flavor. I like folding the wilted spinach into the eggs and feta to keep the layers light but creamy. If you’re craving other zucchini ideas that skip the sogginess, try this easy baked zucchini recipe—it’s a quick win for weeknights. Or if you’re feeling snacky, the zucchini cheddar biscuits are a warm, cheesy bite of heaven.
Baking the casserole to golden perfection
Once your ingredients are prepped and combined, transfer the mixture to a lightly greased baking dish. Bake at 375°F (190°C) for about 35–40 minutes, or until the top is set and lightly golden. Let it rest for a few minutes before slicing—it firms up beautifully as it cools slightly, making for picture-perfect servings every time.
The combination of eggs and feta provides enough structure and richness, so there’s no need for flour or breadcrumbs, making this dish gluten-free and naturally low in carbs. For a sturdier bite, you can even double the eggs or add a sprinkle of grated Parmesan on top.
And if you love the texture of baked bites with bold flavor, the crispy and easy zucchini fritters are a must-try next. Or for another veggie-rich option that’s just as satisfying, the baked broccoli cheese balls are great for lunchboxes or snacks.
Turn your casserole into a flexible favorite
The beauty of this baked zucchini spinach and feta casserole is how easy it is to tweak based on what’s in your fridge. Want to add more protein? Fold in cooked chicken, turkey sausage, or even a few leftover bacon bits. Craving more color and nutrients? Toss in chopped bell peppers, cherry tomatoes, or mushrooms. These simple upgrades keep the dish exciting without complicating your prep.
If you’re looking for even more ways to make zucchini shine, this mushroom spinach frittata recipe offers a similar flavor combo with a brunch twist. Or try the potato and spinach frittata for a heartier variation that still keeps the spinach center stage.
Adding sun-dried tomatoes, olives, or caramelized onions takes this casserole in a more Mediterranean direction, while chopped green onions or fresh herbs like dill or parsley brighten the flavor.
Make it low-carb or dairy-free with ease
If you’re watching your carbs or following a specific plan, this dish already fits beautifully into many low-carb and keto lifestyles. Just be sure to use full-fat feta and skip any breadcrumb toppings. Need to go dairy-free? Swap the feta for a plant-based alternative and use coconut milk or oat milk in place of cream or added cheese.
For a high-protein option, add a scoop of cottage cheese or ricotta into the egg mix. It not only boosts the nutrition but adds a creamy richness. I love pairing this with cottage cheese flatbread for a soft and satisfying bite on the side.
And if you’re after something cozy with similar comfort vibes, the low carb chicken casserole is a creamy, oven-baked option that hits all the right notes.
What to serve with zucchini spinach and feta casserole
This dish works well as a main or a side, making it incredibly versatile. When serving it as the centerpiece, pair it with something crisp and cool like a cucumber or tomato-based salad. A fresh cucumber tomato salad adds acidity and crunch that perfectly balances the creamy casserole. Or go with the peanut chili crisp cucumber salad for a fun spicy twist.
Want to keep things warm and cozy? Serve it alongside roasted sweet potatoes or a slice of sourdough toast brushed with olive oil and garlic. It also makes a lovely brunch spread next to fruit salad and fresh juice.
Smart storage, freezing, and reheating tips
Leftovers store beautifully in the fridge. Simply let the casserole cool, cover tightly, and refrigerate for up to 4 days. For freezing, cut it into slices and wrap each piece in parchment or foil before placing in a freezer-safe container. Reheat in the oven or toaster oven at 350°F until warmed through—it’ll stay firm and tasty without turning soggy.
If your casserole tends to get watery, it’s usually due to not salting or draining your zucchini ahead of time. Follow the moisture-reducing tip from Part 2, and you’ll never deal with a soggy slice again.
And if you’re trying to eat more vegetables or need a make-ahead option for meal prep, this casserole is a smart addition to your week. It fits beautifully into a rotation with recipes like the high protein pasta salad or the make-ahead-friendly cheesy low carb Philly cheesesteak casserole.
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Baked Zucchini Spinach and Feta Casserole: Simple & Delicious
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This baked zucchini spinach and feta casserole is a flavorful, protein-rich dish made with simple ingredients like fresh zucchini, spinach, eggs, and tangy feta. It’s easy, healthy, and perfect for weeknight dinners or meal prep.
Ingredients
3 medium zucchinis
4 cups fresh spinach
1 cup crumbled feta cheese
3 large eggs
2 tablespoons extra virgin olive oil
1 teaspoon garlic powder
Salt and pepper to taste
Instructions
1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
2. Slice zucchini, salt lightly, and let rest for 10 minutes. Pat dry.
3. Sauté spinach until wilted and set aside.
4. In a large bowl, whisk eggs with olive oil, garlic powder, salt, and pepper.
5. Add spinach, zucchini, and feta to the egg mixture and stir to combine.
6. Pour mixture into baking dish and smooth top.
7. Bake for 35–40 minutes until golden and set.
8. Let rest for 5–10 minutes before slicing and serving.
Notes
For less moisture, always pre-salt and drain zucchini.
Add chopped cooked chicken or sun-dried tomatoes for variation.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 2g
- Sodium: 370mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 115mg
FAQs About Baked Zucchini Spinach and Feta Casserole
What to serve with zucchini spinach and feta casserole?
Try pairing it with a light salad like cucumber tomato salad or roasted potatoes for a heartier meal.
Can you freeze baked zucchini spinach and feta casserole?
Yes! Cool completely, slice, wrap individually, and freeze. Reheat in the oven until hot.
How do you keep zucchini casserole from getting watery?
Salt and rest zucchini slices for 10–15 minutes before blotting. This draws out moisture and keeps the texture firm.
Is zucchini and feta casserole healthy?
Absolutely. It’s low-carb, packed with veggies, and full of protein from eggs and feta. Skip the breadcrumbs to keep it gluten-free too.
Conclusion
This baked zucchini spinach and feta casserole is proof that simple ingredients can come together to create something wholesome, delicious, and comforting. Whether you’re cooking for your family, prepping meals for the week, or trying to eat more vegetables without sacrificing flavor, this dish checks all the right boxes.
It’s quick to prepare, endlessly adaptable, and the kind of recipe you’ll come back to again and again—just like I do in my own kitchen. You don’t need fancy techniques or exotic ingredients to make something that feels special. Just a few fresh veggies, some creamy feta, and a little love.
So next time you’re staring down a couple of zucchinis and wondering what to make, you know exactly what to do. Save this one, share it with friends, and enjoy every bite.
Let’s keep cooking together—check out more cozy, veggie-filled favorites on recipeslia.com and make something amazing tonight.
