Description
This Baked Zucchini, Spinach, and Feta Casserole is a light, savory, and delicious dish perfect for breakfast, lunch, or a healthy side. Packed with fresh veggies, creamy feta, and baked to perfection, it’s an easy way to enjoy a nutritious meal. Serve it warm or at room temperature for a Mediterranean-inspired treat!
Ingredients
Units
Scale
- 2 medium zucchinis, grated and squeezed dry
- 2 cups fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 1/2 cup shredded mozzarella or Parmesan cheese
- 3 large eggs
- 1/2 cup milk (or half-and-half)
- 1/4 cup all-purpose flour (or almond flour for gluten-free)
- 1/2 tsp baking powder
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried oregano or Italian seasoning
- 1 tbsp olive oil or melted butter (for greasing)
Instructions
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Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish with olive oil or butter.
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Prepare the zucchini:
- Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or paper towels.
- Place in a large mixing bowl.
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Mix the ingredients:
- Add chopped spinach, feta, mozzarella (or Parmesan), eggs, milk, flour, baking powder, garlic powder, onion powder, salt, pepper, and oregano.
- Stir until well combined.
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Bake the casserole:
- 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.
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Cool & Serve:
- Let cool for a few minutes before slicing. Serve warm, or at room temperature for a delicious meal or side!
Notes
- Make it Low-Carb: Use almond flour instead of all-purpose flour.
- Add Protein: Mix in cooked, diced chicken or turkey for a heartier dish.
- Storage: Store leftovers in the fridge for up to 3 days. Reheat in the oven or microwave.
- Make Ahead: Assemble the casserole, cover, and refrigerate overnight before baking.