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Baked Zucchini, Spinach, and Feta Casserole

Baked Zucchini, Spinach, and Feta Casserole

  • Author: Laura Milligan
  • Total Time: 50 minutes
  • Yield: Serves 8

Description

Baked Zucchini, Spinach, and Feta Casserole is a wholesome dish that beautifully combines fresh vegetables with a creamy, cheesy filling. Ideal for a cozy family dinner or as a vibrant side at gatherings, this casserole is bursting with flavor and nutrition. The tender zucchini and spinach meld perfectly with the tangy feta and savory parmesan, creating a delightful meal that everyone will enjoy. Plus, it’s straightforward to make—perfect for busy weeknights when you want something satisfying yet healthy.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 3 cups baby spinach
  • 2 zucchini (small, diced small)
  • 2 yellow squash (small, diced small, OR 2 more zucchini if yellow squash is unavailable)
  • 1/4 cup fat-free feta cheese
  • 1/4 cup low-fat parmesan cheese
  • 1/4 cup whole-wheat panko breadcrumbs
  • 2 egg whites
  • 1/2 teaspoon kosher salt
  • 2 teaspoons garlic powder
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dried basil leaves

Instructions

  1. Preheat your oven to 400°F (200°C) and spray a 9 x 13-inch casserole dish with non-stick spray.
  2. In a large skillet, heat olive oil over medium heat. Add spinach, zucchini, and yellow squash; cook for about 5 minutes until spinach wilts and squash is tender. Drain excess liquid.
  3. In a mixing bowl, combine the cooked vegetables with feta cheese, parmesan cheese, panko breadcrumbs, egg whites, garlic powder, salt, black pepper, and dried basil. Mix well.
  4. Spread the mixture evenly into the prepared casserole dish and bake for 30-40 minutes until golden brown on top. Allow to cool slightly before serving.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: Vegetarian

Nutrition

  • Serving Size: 1 slice (150g)
  • Calories: 180
  • Sugar: 3g
  • Sodium: 300mg
  • Fat: 7g
  • Saturated Fat: 2g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 4g
  • Protein: 10g
  • Cholesterol: 10mg

Keywords: Feel free to customize by adding other vegetables like bell peppers or mushrooms. For a vegan option, replace the feta with plant-based cheese and use flaxseed meal mixed with water instead of egg whites.

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Find it online: https://tellchef.com/baked-zucchini-spinach-and-feta-casserole/