Baked Zucchini Spinach and Feta Casserole

This baked zucchini, spinach, and feta casserole came together after one too many soggy vegetable bakes that looked promising but didn’t quite deliver. I wanted something creamy but not heavy, flavorful without needing a long ingredient list, and sturdy enough to slice instead of spooning out of the dish. After a few rounds of adjusting the moisture and seasoning, this version finally hit the mark. It’s savory, slightly tangy from the feta, and surprisingly satisfying for such simple ingredients.

It works just as well as a light vegetarian main as it does as a side dish next to grilled chicken or fish.

Ingredients

For the Casserole

• 4 medium zucchini, thinly sliced
• 3 cups fresh spinach, roughly chopped
• 1 cup crumbled feta cheese
• 3 large eggs
• ¾ cup milk or half-and-half
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon nutmeg (optional)

Optional Add-Ins

• ¼ cup chopped green onions
• ¼ cup grated Parmesan for topping
• ½ teaspoon dried oregano or dill

Preparing the Zucchini and Spinach

Reduce Excess Moisture

• Slice zucchini thinly and place in a bowl
• Sprinkle lightly with salt
• Let’s sit for 10 minutes
• Pat dry with paper towels

Skipping this step was my original mistake. Zucchini releases a surprising amount of water in the oven.

Wilt the Spinach

• Heat olive oil in a skillet over medium heat
• Add garlic and cook briefly
• Add spinach and cook until just wilted
• Remove from heat and let cool slightly

Cooking the spinach first prevents extra liquid from pooling in the casserole.

Mixing the Casserole Base

Combine the Egg Mixture

• In a large bowl, whisk eggs, milk, salt, pepper, and nutmeg
• Stir in crumbled feta

Assemble the Vegetables

• Add zucchini and spinach to the egg mixture
• Toss gently until everything is evenly coated

Taste the mixture and adjust the seasoning. Feta is salty, so go easy at first.

Baking Instructions

Assemble and Bake

• Preheat oven to 375°F (190°C)
• Grease a 9×13-inch baking dish
• Pour the mixture evenly into the dish
• Smooth the top

Bake Until Set

• Bake uncovered for 35–40 minutes
• The center should be set, and the top lightly golden

If needed, broil for 2–3 minutes to brown the top slightly.

Preparation and Cooking Time

Time Breakdown

• Prep time: 20 minutes
• Cook time: 35–40 minutes
• Total time: About 1 hour
• Servings: 6–8

Tips for the Best Zucchini Feta Casserole

• Drain zucchini well to prevent sogginess
• Cook spinach first to remove excess moisture
• Use block feta and crumble it yourself for better texture
• Let rest 10 minutes before slicing
• Don’t overbake or the eggs will dry out

Variations and Substitutions

Flavor Twists

• Add sun-dried tomatoes for sweetness
• Mix in sautéed mushrooms
• Add fresh herbs like dill or parsley

Protein Additions

• Crumbled cooked sausage
• Shredded rotisserie chicken

Dairy-Free Option

• Use a dairy-free feta alternative
• Swap milk for unsweetened almond milk

Serving Suggestions

• Serve warm or at room temperature
• Pair with a simple green salad
• Serve alongside grilled meats
• Enjoy as a light brunch dish
• Add a spoonful of Greek yogurt on top

This casserole also travels well, making it great for potlucks or meal prep.

Storage and Reheating

Storage

• Let cool completely
• Store in an airtight container
• Refrigerate for up to 3 days

Reheating

• Reheat in the oven at 350°F for 10–15 minutes
• Cover loosely with foil if needed
• Avoid microwaving for the best texture

FAQs

Why is my casserole watery?

This usually happens if the zucchini or spinach wasn’t drained properly.

Can I make this ahead of time?

Yes. Assemble it a day ahead, refrigerate, and bake when ready.

Can I freeze this casserole?

Freezing isn’t ideal due to the zucchini’s water content, but it can be frozen if tightly wrapped.

Can I use frozen spinach?

Yes, just thaw and squeeze it completely dry before using.

How do I know when it’s done?

The center should be set and no longer jiggle when gently shaken.

This baked zucchini, spinach, and feta casserole is one of those recipes that quietly earns a permanent spot in your rotation. It’s simple, dependable, and flexible enough to adapt to whatever you have on hand. Once you get the moisture control right, it becomes the kind of dish you can confidently make for both weeknight dinners and casual gatherings.