Description
A warm, wholesome hug in a dish, perfect for busy weeknights and special gatherings alike. This Baked Zucchini Spinach and Feta Casserole is easy to make, healthy, and loved by the whole family.
Ingredients
Scale
2 tablespoons Olive Oil
1 medium Yellow Onion, chopped
2 cloves Garlic, minced
2 medium Zucchini, grated
10 ounces Fresh Spinach, roughly chopped
4 large Eggs
1 cup Whole Milk
1/4 cup All-Purpose Flour
1 teaspoon Dried Oregano
1/2 teaspoon Dried Basil
1/4 teaspoon Ground Black Pepper
1/2 teaspoon Salt
6 ounces Feta Cheese, crumbled
1/4 cup Fresh Parsley, chopped (for garnish, optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil or cooking spray
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 5-7 minutes until softened. Stir in minced garlic and cook for another minute until fragrant
- Add grated zucchini and cook for 5-7 minutes until soft. Add fresh spinach and cook until wilted, about 2-3 minutes
- Transfer the zucchini and spinach mixture to a fine-mesh sieve and press to remove excess moisture
- In a large bowl, whisk together the eggs, milk, and flour until smooth
- Stir in oregano, basil, pepper, and salt. Add the vegetable mixture and crumbled feta cheese, then fold gently to combine
- Pour the mixture into the prepared baking dish and spread evenly
- Bake for 35-45 minutes until golden brown and set in the center. A knife should come out clea
- Let the casserole rest for 5-10 minutes before slicing and serving
Notes
Use fresh ingredients for the best flavor.
Feel free to substitute vegetables and cheeses based on preference.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 110 mg