Creamy Baked Zucchini, Spinach & Feta Casserole (Print Version)

Baked Zucchini, Spinach & Feta Casserole: A comforting, flavorful dish packed with fresh veggies and savory feta. Your easy weeknight dinner solution.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mediterranean-inspired
Dietary: Vegetarian

# Ingredients:

→ Main Ingredients

01 - 3 medium zucchini, grated
02 - 10 oz (about 6 cups) fresh spinach, wilted and squeezed dry
03 - 8 oz feta cheese, crumbled
04 - 4 large eggs
05 - 1/2 cup milk (whole or 2%)
06 - 2 tablespoons all-purpose flour

→ Flavor Boosters

07 - 3 cloves garlic, minced
08 - 2 tablespoons fresh dill, chopped
09 - 1/4 teaspoon ground nutmeg
10 - 1/2 teaspoon black pepper
11 - 1/4 teaspoon salt (or to taste, remember feta is salty)

→ Finishing Touches

12 - 1 tablespoon olive oil, plus more for greasing
13 - 2 tablespoons grated Parmesan cheese (optional)

→ Optional Extras

14 - Fresh mint or parsley for garnish

# Instructions:

01 - First things first, get those veggies ready! Grate your zucchini (I usually use the large holes on a box grater) and then, this is crucial, squeeze out as much water as you possibly can. I use a clean kitchen towel for this – wrap it up and twist, twist, twist! You’ll be amazed how much liquid comes out. Then, wilt your spinach. You can do this quickly in a hot pan with a splash of olive oil, or even just pour boiling water over it and then drain. Again, squeeze, squeeze, squeeze! This step prevents a soggy Baked Zucchini, Spinach & Feta Casserole, and honestly, I learned that the hard way. Don't skip it!
02 - In a large bowl, whisk together your eggs, milk, and flour until it's super smooth. No lumps allowed! This mixture is going to create that lovely, custardy texture that binds everything together. Then, stir in your minced garlic, fresh dill, a generous pinch of nutmeg, and a good amount of black pepper. Remember the feta is salty, so go easy on adding extra salt at this stage. This is where the magic starts to happen; the aroma of the dill and garlic always gets me excited! I once forgot the nutmeg and the casserole just wasn't quite as warm and comforting. Little details matter!
03 - Now for the fun part: bringing it all together! Gently fold your well-drained zucchini and spinach into the creamy egg mixture. Add about two-thirds of your crumbled feta cheese here, mixing it in so it’s distributed throughout. Take a moment to really combine everything, ensuring every bit of vegetable is coated in that delicious custard. Pour this mixture into a lightly greased 9x13 inch baking dish. Smooth out the top. This step is pretty forgiving, but a good even layer ensures even baking for our Baked Zucchini, Spinach & Feta Casserole.
04 - Sprinkle the remaining feta cheese over the top of the casserole. If you're feeling fancy (and I often am!), a little sprinkle of grated Parmesan cheese adds a lovely golden crust. Pop it into a preheated oven at 375°F (190°C) and bake for about 35-40 minutes. You’re looking for a beautiful golden-brown top and a set center. When I peek through the oven door and see that bubbling, golden goodness, I know dinner is going to be a winner. My kitchen usually smells incredible at this point, like a cozy Greek taverna!
05 - This is perhaps the hardest step, honestly. Once your Baked Zucchini, Spinach & Feta Casserole comes out of the oven, it's going to be tempting to dig right in. But resist! Let it rest on a wire rack for at least 10-15 minutes. This allows the custard to fully set and makes for much cleaner slices. If you cut into it too soon, it might be a bit loose, and nobody wants a messy casserole. I've made that mistake more times than I care to admit, eager for that first bite!
06 - Once it's had its beauty rest, slice into generous portions. I love how the vibrant green of the spinach and the white of the feta peek through the golden crust. Serve it warm, perhaps with a simple side salad or some crusty bread to sop up any delicious juices. It’s incredibly satisfying, and honestly, the flavors just deepen as it cools slightly. A perfect end to a busy day, or a delightful start to a weekend brunch. Enjoy every single bite of this amazing Baked Zucchini, Spinach & Feta Casserole!

# Notes:

01 - Squeeze excess water from spinach and zucchini for best texture.
02 - Assemble the casserole ahead of time and bake later for easy weeknight meals.
03 - No feta? Try goat cheese or a mix of ricotta and parmesan for a different vibe.
04 - A sprinkle of fresh mint or parsley before serving really brightens things up.

# Equipment Needed:

01 - 9x13 inch baking dish
02 - large bowl
03 - whisk
04 - box grater
05 - clean kitchen towel

# Nutrition (Per Serving):

Calories: 320
Total Fat: 22g
Total Carbohydrate: 18g
Protein: 14g

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