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

Looking for a delicious and healthy vegetarian dish? This Baked Zucchini, Spinach, and Feta Casserole is the perfect choice! Packed with fresh vegetables, creamy feta, and a golden cheesy topping, it’s a comforting yet light meal that’s ideal for any night of the week. Whether you’re following a low-carb diet or simply looking for a flavorful vegetarian bake, this dish is sure to impress.

Ingredients

• 4 medium zucchinis, thinly sliced
• 2 cups fresh spinach, chopped
• 1 cup crumbled feta cheese
• 1 cup shredded mozzarella cheese
• 1/2 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
• 2 tablespoons olive oil
• 1/2 cup breadcrumbs (optional, for topping)

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, sprinkle with salt, and 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 1 tablespoon of olive oil over medium heat. Add the chopped spinach and minced garlic. Sauté for 2-3 minutes until the spinach is wilted. Remove from heat and set aside.
4. Mix the Cheeses: In a bowl, combine the Greek yogurt, crumbled feta, shredded mozzarella, grated Parmesan, 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. Top with the remaining zucchini slices.
6. Add the Topping: Sprinkle breadcrumbs (if using) and a little extra Parmesan cheese on top. Drizzle with the remaining olive oil.
7. Bake: Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbly, and the zucchini is tender.
8. Serve: Let the casserole cool for a few minutes before slicing and serving. Enjoy your delicious and healthy Baked Zucchini, Spinach, and Feta Casserole!

Expert Tips

• 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. Goat cheese or ricotta would work well too.
• Add Protein: For a heartier dish, add cooked chicken or turkey to the layers.
• Make Ahead: Assemble the casserole ahead of time and refrigerate until ready to bake. This makes it perfect for meal prep!

FAQ

Can I freeze this casserole?
Yes! Assemble the casserole and freeze before baking. When ready to cook, thaw in the refrigerator overnight and bake as directed.

What can I serve with this dish?
This casserole pairs well with a fresh salad or crusty bread. For more ideas, check out our Summer Peach Burrata Salad or Easy Baked Zucchini and Cheese Casserole.

Can I make this dish gluten-free?
Absolutely! Simply omit the breadcrumbs or use a gluten-free alternative.

This Baked Zucchini, Spinach, and Feta Casserole is a versatile and delicious dish that’s perfect for any occasion. Whether you’re looking for a healthy weeknight dinner or a flavorful vegetarian bake, this recipe is sure to become a favorite. Enjoy!

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

This Baked Zucchini, Spinach, and Feta Casserole is a delicious and healthy vegetarian dish packed with fresh vegetables, creamy feta, and a golden cheesy topping. It’s a comforting yet light meal perfect for any night of the week.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Calories: 320

Ingredients Method Notes

Ingredients

  

Ingredients

• 4 medium zucchinis, thinly sliced
• 2 cups fresh spinach, chopped
• 1 cup crumbled feta cheese
• 1 cup shredded mozzarella cheese
• 1/2 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
• 2 tablespoons olive oil
• 1/2 cup breadcrumbs (optional, for topping)

Method

 

Instructions

1. Preheat the 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, sprinkle with salt, and let them sit for 10 minutes to draw out excess moisture. Pat dry with a paper towel.
3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped spinach and minced garlic. Sauté for 2-3 minutes until the spinach is wilted. Remove from heat and set aside.
4. In a bowl, combine the Greek yogurt, crumbled feta, shredded mozzarella, grated Parmesan, 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. Top with the remaining zucchini slices.
6. Sprinkle breadcrumbs (if using) and a little extra Parmesan cheese on top. Drizzle with the remaining olive oil.
7. Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbly, and the zucchini is tender.
8. Let the casserole cool for a few minutes before slicing and serving. Enjoy your delicious and healthy Baked Zucchini, Spinach, and Feta Casserole!

Notes

Salting and draining the zucchini helps remove excess moisture, preventing a watery casserole. Customize the cheese or add protein like cooked chicken for a heartier dish. Assemble ahead of time for meal prep.