Zucchini Spinach Feta Casserole (Printable)

A wholesome Mediterranean bake with layers of zucchini, spinach, and feta cheese, perfectly golden and satisfying.

# 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)

→ For Greasing

14 - 1 tbsp butter or additional olive oil

# Directions:

01 - Preheat oven to 375°F. Grease a 9x9-inch baking dish with 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 skillet and cook, stirring constantly, until wilted (approximately 2 minutes). Remove from heat and let cool slightly.
04 - In a large bowl, whisk together eggs, milk, oregano, black pepper, and salt until well 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 layering with remaining zucchini slices, spinach mixture, feta, and mozzarella.
07 - Pour the egg mixture evenly over the layered vegetables and cheese. Drizzle with remaining olive oil and sprinkle with red pepper flakes if using.
08 - Bake uncovered for 35 minutes, or 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 layers to set.

# Expert Advice:

01 -
  • The way salty feta melts into sweet zucchini creates this incredible flavor contrast that keeps everyone coming back for seconds
  • It is one of those rare dishes that tastes even better the next day for lunch
  • You can prep everything in advance and just pop it in the oven when guests arrive
02 -
  • The resting period is not optional, it is what transforms this from a scrambled mess into clean slices
  • Excess water from fresh spinach can make the casserole soggy, so really cook it down until no liquid remains
03 -
  • Use a mandoline if you have one for perfectly even zucchini slices
  • Let the spinach cool slightly before layering so it does not cook the eggs prematurely

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