Description
This Baked Zucchini Spinach and Feta Casserole is a savory and wholesome dish featuring layers of thinly sliced zucchini, sautéed spinach, and tangy feta cheese. Bound together with eggs and milk, topped with Parmesan and breadcrumbs for a golden crust, this casserole makes a perfect vegetarian meal that’s simple to prepare and full of Mediterranean-inspired flavors.
Ingredients
Scale
Vegetables
- 2 medium zucchinis, thinly sliced
- 1 medium onion, chopped
- 4 cups fresh spinach, chopped
- 2 cloves garlic, minced
Dairy and Eggs
- 1 cup feta cheese, crumbled
- 3 large eggs
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
Other Ingredients
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons breadcrumbs
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a medium-sized casserole dish to prevent sticking.
- Sauté Onion: Heat olive oil in a skillet over medium heat, add the chopped onion, and sauté for about 4 minutes until translucent and tender.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant to enhance the flavor.
- Cook Spinach: Add the chopped spinach to the skillet and cook for 2-3 minutes until wilted, then remove from heat.
- Prepare Egg Mixture: In a large bowl, whisk together eggs and milk, then add grated Parmesan, dried oregano, salt, black pepper, and crushed red pepper flakes if using. Mix well.
- Layer Zucchini and Spinach: Layer half of the sliced zucchini at the bottom of the casserole dish, then evenly spread half of the spinach mixture on top, followed by half of the crumbled feta cheese.
- Repeat Layers: Repeat the layering with the remaining zucchini, spinach mixture, and feta cheese to build the casserole.
- Pour Egg Mixture: Pour the prepared egg and milk mixture evenly over the layered vegetables and cheese in the casserole dish.
- Add Breadcrumb Topping: Sprinkle breadcrumbs over the top to add a crispy and golden texture after baking.
- Bake: Bake in the preheated oven for 30-35 minutes until the top is golden brown and the casserole is fully set.
- Cool and Serve: Let the casserole cool for a few minutes before slicing and serving your delicious baked dish.
Notes
- For a gluten-free version, substitute breadcrumbs with gluten-free alternatives or crushed nuts.
- You can add herbs like fresh basil or parsley for extra aroma.
- Optional crushed red pepper flakes add a mild heat; omit if sensitive to spice.
- Use whole milk or a milk alternative if desired, but consistency may vary slightly.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven or microwave.
