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Baked zucchini, spinach and feta casserole in a white ceramic dish topped with melted golden cheese, crumbled white feta, and fresh basil.

Baked Zucchini, Spinach and Feta Casserole

A delicious Mediterranean-style egg casserole layered with tender zucchini rounds, sautéed garlic spinach, and creamy feta cheese, baked under a bubbly golden crust.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 6
Calories: 220
Ingredients Method Notes

Ingredients
  

  • * 3 medium zucchinis sliced into 1/4-inch rounds
  • * 3 cups fresh baby spinach roughly chopped
  • * 1 cup feta cheese crumbled (divided)
  • * 1/2 cup shredded Kasseri cheese or Mozzarella/Parmesan mix
  • * 1 small yellow onion finely diced
  • * 2 cloves garlic minced
  • * 6 large eggs
  • * 1/4 cup milk
  • * 2 tablespoons extra virgin olive oil divided
  • * 1 teaspoon dried oregano
  • * 1/2 teaspoon sea salt plus extra for sweating zucchini
  • * 1/4 teaspoon freshly cracked black pepper
  • * Fresh basil leaves for garnish

Method
 

Prep & Preheat:
  1. Preheat oven to 375°F (190°C). Lightly coat a medium (9x13 inch) ceramic baking dish with 1 tablespoon of extra virgin olive oil.
Sweat Zucchini:
  1. Place zucchini rounds on paper towels, sprinkle lightly with salt, and let sit for 10 minutes. Firmly pat dry with paper towels to absorb excess moisture.
Sauté Aromatics:
  1. Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Sauté diced yellow onion and minced garlic for 3-4 minutes until soft. Add chopped baby spinach and stir for 1-2 minutes until wilted. Remove from heat to cool slightly.
Whisk Eggs:
  1. In a large bowl, vigorously whisk eggs, milk, dried oregano, salt, and black pepper for 2 minutes until aerated and bubbly.
Combine & Layer:
  1. Fold cooled spinach mixture and 1/2 cup crumbled feta into whisked eggs. Pour into baking dish. Arrange dry zucchini rounds on top in slightly overlapping rows.
Cheese Top:
  1. Evenly sprinkle shredded Kasseri/Mozzarella cheese and remaining 1/2 cup crumbled feta over zucchini rounds.
Bake:
  1. Bake uncovered at 375°F (190°C) for 35-40 minutes until eggs are set in center and cheese is melted and golden brown.
Rest & Serve:
  1. Rest for 10 minutes before slicing. Garnish with fresh basil.

Notes

* For best results, do not skip step 2 (sweating the zucchini) as it prevents excess liquid during baking.
* Ensure cheese used on top melts well; a mix of Mozzarella and Parmesan gives a vibrant golden hue similar to Kasseri.