Baked Zucchini Spinach Feta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 medium zucchinis, grated and squeezed dry
02 -
2 cups fresh spinach, chopped
03 -
1/2 cup crumbled feta cheese
04 -
1/2 cup shredded mozzarella or Parmesan cheese
05 -
3 large eggs
06 -
1/2 cup milk or half-and-half
→ Dry Ingredients
07 -
1/4 cup all-purpose flour or almond flour for gluten-free
08 -
1/2 teaspoon baking powder
09 -
1 teaspoon garlic powder
10 -
1/2 teaspoon onion powder
11 -
1/2 teaspoon salt
12 -
1/4 teaspoon black pepper
13 -
1/2 teaspoon dried oregano or Italian seasoning
→ For Greasing
14 -
1 tablespoon olive oil or melted butter
# Instructions:
01 -
Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish with olive oil or butter.
02 -
Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or paper towels. Place in a large mixing bowl.
03 -
Add chopped spinach, feta, mozzarella (or Parmesan), eggs, milk, flour, baking powder, garlic powder, onion powder, salt, pepper, and oregano to the bowl with zucchini. Stir until well combined.
04 -
Pour the mixture into the prepared baking dish and spread evenly. Bake for 30-35 minutes, or until golden brown on top and set in the center.
05 -
Let cool for a few minutes before slicing. Serve warm, or at room temperature for a delicious meal or side.
# Notes:
01 -
Make it Low-Carb: Use almond flour instead of all-purpose flour.
02 -
Add Protein: Mix in cooked, diced chicken or turkey for a heartier dish.
03 -
Storage: Store leftovers in the fridge for up to 3 days. Reheat in the oven or microwave.
04 -
Make Ahead: Assemble the casserole, cover, and refrigerate overnight before baking.