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Baked Zucchini Spinach and Feta Casserole

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A comforting casserole showcasing fresh zucchini, spinach, and feta cheese, perfect for lunch or dinner.

Ingredients

Scale
  • 4 medium zucchinis, sliced into thin rounds
  • 2 cups fresh spinach, roughly chopped
  • 1 cup crumbled feta cheese
  • 1 cup shredded mozzarella cheese
  • 3 large eggs
  • 1 cup milk (whole or 2%)
  • 1 cup breadcrumbs (preferably whole wheat)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Olive oil for greasing the baking dish
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with a little olive oil.
  2. Combine the sliced zucchinis, chopped spinach, crumbled feta cheese, and half of the shredded mozzarella cheese in a large mixing bowl.
  3. Whisk the eggs, milk, garlic powder, onion powder, oregano, salt, and black pepper in another bowl until well blended.
  4. Pour the egg mixture over the vegetable and cheese mixture and stir gently until everything is evenly coated.
  5. Add the breadcrumbs to the mixture and stir until they are incorporated.
  6. Transfer the mixture into the prepared baking dish and spread it evenly.
  7. Sprinkle the remaining shredded mozzarella cheese on top of the casserole.
  8. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the edges are bubbling.
  9. Cool for a few minutes before slicing.
  10. Garnish with freshly chopped parsley for added flavor and serve warm.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Nutrition

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

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