Baked Zucchini, Spinach, and Feta Casserole
A light, savory Baked Zucchini, Spinach, and Feta Casserole perfect for breakfast, lunch, or as a healthy side.
Equipment
- 8x8-inch baking dish
Ingredients
Vegetables
- 2 medium zucchinis grated and squeezed dry
- 2 cups fresh spinach chopped
Dairy
- ½ cup crumbled feta cheese
- ½ cup shredded mozzarella or Parmesan cheese
- 3 large eggs
- ½ cup milk (or half-and-half)
Dry Ingredients
- ¼ cup all-purpose flour (or almond flour for gluten-free)
- ½ teaspoon baking powder
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano or Italian seasoning
For Greasing
- 1 tablespoon olive oil or melted butter
Instructions
Preparation
- Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish with olive oil or butter.
- Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or paper towels. Place in a large mixing bowl.
- Add chopped spinach, feta, mozzarella (or Parmesan), eggs, milk, flour, baking powder, garlic powder, onion powder, salt, pepper, and oregano. Stir until well combined.
- 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.
- 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.
Nutrition
Serving: 1sliceCalories: 250kcalCarbohydrates: 15gProtein: 12gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 150mgSodium: 400mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 600IUVitamin C: 20mgCalcium: 150mgIron: 2mg
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