Baked Zucchini, Spinach, and Feta Casserole
A deliciously creamy casserole featuring tender zucchini, vibrant spinach, and tangy feta cheese, perfect for weeknight dinners or gatherings with friends.
Servings: 8 servings
Calories: 250kcal
Ingredients
Main ingredients
- 2 medium zucchinis, thinly sliced
- 2 cups fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 large eggs
- to taste Salt and pepper
- ½ teaspoon oregano (fresh or dried)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they are translucent and fragrant.
- Stir in the sliced zucchini and chopped spinach, cooking until the zucchini is tender and the spinach has wilted. Season generously with salt, pepper, and oregano.
- Allow the mixture to cool slightly, then mix in crumbled feta cheese.
- In a greased baking dish, spread the mixture evenly.
- Crack the eggs and whisk together, then pour the egg mixture over the top to hold everything together.
- Bake for 25-30 minutes until the casserole is set and golden brown on top.
- Let it rest for a few minutes before serving.
Notes
For a low-sugar version, omit any added sugars and stick to the natural sweetness of the vegetables. Consider nutritional yeast for a dairy-free cheesy flavor.