Baked Zucchini Spinach and Feta Casserole (Print View)
Tender zucchini and fresh spinach layered with creamy feta, baked until golden.
# 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 milk (whole or 2%)
→ 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 (adjust to taste)
13 - 1/4 tsp crushed red pepper flakes (optional)
14 - 1 tbsp butter or additional olive oil for greasing
# How To Make It:
01 - Preheat oven to 375°F. Grease a 9x9-inch baking dish with 1 tbsp 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 until fragrant.
03 - Add spinach to the skillet and cook, stirring constantly, until wilted approximately 2 minutes. Remove from heat and allow to cool slightly.
04 - In a large bowl, whisk together eggs, milk, oregano, black pepper, and salt until thoroughly 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 cheeses.
06 - Repeat layers with remaining zucchini slices, spinach mixture, feta, and mozzarella cheese.
07 - Pour the egg mixture evenly over the layered vegetables and cheese. Drizzle with remaining olive oil and sprinkle with red pepper flakes if desired.
08 - Bake uncovered for 35 minutes until the casserole is set and the top is golden brown.
09 - Let the casserole rest for 10 minutes before slicing and serving to allow flavors to meld.
# Expert Hints:
01 -
- Its the kind of comforting dish that makes people ask whats in that before theyve even finished their first bite
- You can assemble it ahead and bake when company arrives which feels like having dinner magic up your sleeve
02 -
- Slicing your zucchini unevenly leads to some pieces being mushy while others stay too crunchy so take your time with the knife
- Letting the spinach cool slightly before layering prevents it from cooking the eggs too quickly which can make the texture curdled
03 -
- Pat your zucchini slices dry with paper towels before layering if they seem especially watery to prevent a soggy casserole
- Room temperature ingredients help the custard set more evenly so try to pull everything out about 20 minutes before you start