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Baked Zucchini Spinach and Feta Casserole

Delicious Baked Zucchini Spinach and Feta Casserole Bliss

A healthy, flavorful Baked Zucchini Spinach and Feta Casserole, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 6 slices
Course: Dinner
Cuisine: Mediterranean
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 4 cups baby spinach or Swiss chard
  • 1 cup fat-free feta cheese or crumbled goat cheese
  • 1 cup yellow squash or zucchini
  • 1/2 cup low-fat Parmesan cheese or grated pecorino Romano
  • 1 cup zucchini or more yellow squash
  • 1 cup whole wheat panko breadcrumbs or regular panko
  • 1 tablespoon dried basil leaves or fresh basil
  • 3 large egg whites or whole eggs
  • 1 teaspoon garlic powder or fresh minced garlic
  • 1/2 teaspoon ground black pepper to taste
  • 1 teaspoon kosher salt or sea salt

Equipment

  • 9x13-inch casserole dish
  • Large Skillet
  • Mixing bowl

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Spray your casserole dish with non-stick cooking spray.
  3. In a large skillet, heat olive oil over medium heat. Add diced zucchini, yellow squash, and baby spinach, and sauté for about 5 minutes.
  4. Drain any excess liquid from the skillet.
  5. In a mixing bowl, combine the sautéed vegetables with remaining ingredients.
  6. Spread the mixture evenly into the casserole dish.
  7. Bake in the preheated oven for 30-40 minutes.
  8. Allow to cool for about 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 15gProtein: 12gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 400mgPotassium: 250mgFiber: 3gSugar: 4gVitamin A: 25IUVitamin C: 35mgCalcium: 15mgIron: 10mg

Notes

For a delightful side, serve alongside some Baked Parmesan Zucchini.

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