Baked Zucchini Spinach Feta

This baked zucchini, spinach, and feta casserole has become my go-to recipe for transforming ordinary vegetables into something truly extraordinary. The combination of fresh zucchini, nutrient-packed spinach, and tangy feta creates a Mediterranean-inspired dish that works beautifully for any meal of the day.

I first made this casserole when I had an abundance of zucchini from my garden and needed a creative way to use them. What started as a simple kitchen experiment has evolved into one of my family's most requested dishes, especially during busy weeknights when we need something nutritious but effortless.

• Zucchini: Grated and squeezed dry to prevent a soggy casserole and provide a tender texture
• Fresh spinach: Adds vibrant color, nutrients, and a subtle earthy flavor that balances the dish
• Feta cheese: Brings that distinctive Mediterranean tang and creamy pockets throughout
• Mozzarella or Parmesan: Creates that irresistible golden, slightly crispy top
• Eggs: Provide structure and richness, binding everything together
• Milk: Adds moisture and creaminess without heaviness
• Flour: Helps absorb excess moisture and gives the casserole structure
• Baking powder: Creates a slight lift for a less dense texture
• Garlic and onion powder: Infuse flavor without the prep work of fresh aromatics
• Dried oregano: Adds that classic Mediterranean herb note that makes the dish sing

Prepare the oven and baking dish:

Turn your oven to 375°F and take a moment to properly grease your 8×8-inch baking dish with olive oil or butter. This crucial step ensures your casserole releases easily after baking and develops a lovely golden crust around the edges.

Extract zucchini moisture:

After grating your zucchini, spend extra time squeezing out as much moisture as possible using a clean kitchen towel. Really put some muscle into this step. The drier your zucchini, the more flavorful and well-textured your final casserole will be. Place your perfectly squeezed zucchini into a large mixing bowl.

Combine all ingredients:

Add your chopped spinach, crumbled feta, shredded mozzarella or Parmesan, eggs, milk, flour, baking powder, and all seasonings to the bowl with the zucchini. Stir everything together until you have a uniform mixture where the eggs and flour are completely incorporated. The mixture should look moist but not watery.

Bake to perfection:

Pour your mixture into the prepared baking dish, using a spatula to spread it evenly to all corners. Place in the preheated oven and bake for 30-35 minutes, watching for that beautiful golden brown top. The center should feel set when lightly touched, not jiggly.

Rest before serving:

Allow your casserole to rest for 5-10 minutes before slicing. This brief cooling period helps the casserole set up properly, making it easier to cut clean, attractive portions.

The first time I served this casserole to my skeptical vegetable-averse nephew, I watched in amazement as he asked for seconds. Something about the way the feta cheese melts slightly but still maintains its tangy pockets of flavor transforms ordinary vegetables into something truly craveable. Now I always make a double batch when he visits.

Make It Your Own

This casserole welcomes customization based on your preferences or what you have available. Try adding diced bell peppers for sweetness and color, or fold in some halved cherry tomatoes before baking for bursts of juicy flavor. If you enjoy heat, a pinch of red pepper flakes works wonderfully with the Mediterranean flavor profile. The recipe is incredibly forgiving and adaptable.

Perfect Pairings

Serve this casserole alongside a simple green salad dressed with lemon vinaigrette for a complete light meal. For a heartier dinner, it pairs beautifully with roasted chicken or grilled fish. I especially love serving it for brunch with a side of crusty bread for soaking up any savory bits left on the plate. The flavors are complemented wonderfully by a crisp white wine or sparkling water with lemon.

Storage And Reheating

The casserole actually improves after a day in the refrigerator as the flavors meld together. Store leftovers in an airtight container for up to three days. To reheat, cover with foil and warm in a 325°F oven for about 15 minutes until heated through. For a quick option, microwave individual portions for 1-2 minutes. The texture remains remarkably good even after reheating, making this ideal for planned leftovers.

A Mediterranean Tradition

This casserole draws inspiration from Greek spanakopita and other Mediterranean vegetable dishes where simple, fresh ingredients shine. While traditional versions might use phyllo dough, this simplified approach captures the essential flavors without the fuss. The combination of vegetables and feta is a staple across Greek islands, where dishes make the most of local, seasonal produce with minimal preparation to let natural flavors shine.

Frequently Asked Questions

→ Can I make this casserole gluten-free?

Yes, you can substitute all-purpose flour with almond flour to make this casserole gluten-free.

→ What can I use instead of feta cheese?

Substitute feta with goat cheese, ricotta, or even cottage cheese for a similar texture and flavor.

→ How can I add more protein to this dish?

Add cooked, diced chicken or turkey to the mixture before baking for a heartier meal.

→ How long can I store leftovers?

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

→ Can I prepare this dish ahead of time?

Yes, you can assemble the casserole and refrigerate it overnight before baking. This makes it convenient for busy days.