Baked Zucchini Spinach and Feta Casserole
Ingredients
- 4 medium zucchini thinly sliced
- 3 cups fresh spinach roughly chopped
- 1 cup feta cheese crumbled
- 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
- ¼ cup chopped green onions
- ¼ cup grated Parmesan for topping
- ½ teaspoon dried oregano or dill
Instructions
- Slice zucchini, sprinkle lightly with salt, let sit 10 minutes, then pat dry.
- Heat olive oil in a skillet, add garlic, then cook spinach just until wilted; remove from heat.
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Whisk eggs, milk, salt, pepper, and nutmeg in a large bowl.
- Stir in crumbled feta.
- Add zucchini and spinach to the egg mixture and gently combine.
- Pour mixture into the prepared baking dish and smooth the top.
- Sprinkle Parmesan on top if using.
- Bake uncovered for 35–40 minutes until set and lightly golden.
- Broil 2–3 minutes if extra browning is desired.
- Rest 10 minutes before slicing.
Notes
Drain zucchini well to prevent a watery casserole.
Cooking spinach first removes excess moisture.
Letting the casserole rest helps it slice cleanly.