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Close up view of the Zucchini Spinach Feta Casserole showing layers of zucchini, wilted spinach, and large chunks of feta cheese.
FL Recipes

Zucchini Spinach Feta Casserole with a Golden Cheese Crust

This Zucchini Spinach Feta Casserole features layers of thin zucchini and wilted spinach in a creamy egg custard, topped with a bubbly, golden-brown mozzarella crust and fresh dill for the ultimate Mediterranean comfort meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dinner, Lunch
Cuisine: Mediterranean
Calories: 312
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 medium Zucchini Sliced into thin rounds
  • 10 oz (285g) Fresh Baby Spinach Wilted and squeezed dry
  • 8 oz (225g) Feta Cheese Crumbled into large chunks
  • 1.5 cups (170g) Mozzarella Cheese Shredded
  • 6 large Eggs Room temperature
  • 0.5 cup (120ml) Heavy Cream
  • 0.25 cup (10g) Fresh Dill Chopped
  • 1 tsp (3g) Garlic Powder
  • 1 tbsp (15ml) Extra Virgin Olive Oil

Equipment

  • 1 9x13 Rectangular White Ceramic Baking Dish Essential for even heat distribution.
  • 1 Mandoline slicer For uniform 1/8-inch zucchini slices.
  • 1 Large Skillet For wilting the spinach.

Method
 

Preparation
  1. Salt sliced zucchini in a colander for 15 minutes, then pat completely dry with paper towels to remove excess moisture.
  2. Sauté spinach in olive oil until wilted; squeeze out all liquid once cool.
Assembly & Baking
  1. Whisk eggs, cream, garlic powder, and half the dill until airy.
  2. Layer zucchini, spinach, and feta in the ceramic dish; pour custard over the layers.
  3. Top with mozzarella and bake at 375°F (190°C) for 35-40 minutes until golden-brown and bubbly.

Nutrition

Calories: 312kcalProtein: 18gFat: 24gFiber: 2g

Notes

Always salt and drain the zucchini to prevent a watery bake.
Keep feta in large chunks for better texture pockets.
Keyword keto casserole,vegetable bake,Zucchini Spinach Feta Casserole

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