Hi, friend. I’m Sarah, a flavor-chasing, self-taught home cook from small-town Ohio. This baked zucchini spinach and feta casserole started as an experiment one foggy morning when my kids requested “something with eggs but not just eggs.” I opened the fridge, spotted some zucchini, spinach, and feta, and just went for it. The result? A crustless, veggie-packed casserole that was gone before noon.
I wasn’t always this confident in the kitchen. In fact, the first time I made a casserole, I forgot to season it altogether. But this baked zucchini spinach and feta casserole changed the game. It showed me how simple ingredients can become something special when baked with care. You’ll find it’s super adaptable too—pair it with crispy yellow squash tots as a fun side or a fresh strawberry spinach salad for a pop of color.
Why You’ll Love This Casserole
This dish checks all the boxes for a home cook who wants flavor without fuss. The ingredients are easy to find, and the process is forgiving. Whether you’re baking it for a family brunch or portioning it out for weekday lunches, this baked zucchini spinach and feta casserole delivers warm, cheesy comfort in every bite.
It’s also a great alternative to traditional egg-heavy bakes, thanks to the moisture from the zucchini and the briny bite of feta, it stays creamy without needing much dairy or flour. And with just a handful of whole ingredients, the baked zucchini spinach and feta casserole is naturally gluten-free and vegetarian. If you’re a fan of light but hearty casseroles like our blueberry buttermilk pancake casserole for a sweet brunch pairing, you’ll love this savory version.
Table of contents:
How to Make Baked Zucchini Spinach and Feta Casserole
Simple Ingredients, Big Flavor
This baked zucchini spinach and feta casserole keeps things refreshingly simple. You don’t need fancy ingredients—just honest ones that work together like magic.
Ingredients:
- 3 medium zucchinis (grated, squeezed to remove excess water)
- 4 cups fresh spinach (chopped)
- 1 cup crumbled feta cheese
- 3 large eggs
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Tip: For best results, use block feta and crumble it yourself for creamier texture and better flavor.
For a similar healthy low-carb base, check out these cottage cheese pizza bowls.
Step-by-Step Instructions
1. Prep your vegetables.
Wash and grate the zucchini. Place it in a clean kitchen towel and squeeze out as much moisture as possible, this step prevents your baked zucchini spinach and feta casserole from getting watery. Roughly chop the spinach and set aside.
2. Preheat your oven.
Set the oven to 375°F (190°C). Grease a 9×9-inch baking dish with a bit of olive oil or use parchment paper for easier cleanup.
3. Mix the base.
In a large mixing bowl, whisk the eggs, olive oil, garlic powder, salt, and pepper. Stir in the grated zucchini, chopped spinach, and crumbled feta. Combine everything evenly with a spatula.
4. Fill the dish.
Pour the mixture into your prepared baking dish. Smooth the top with the back of a spoon or spatula so it bakes evenly.
5. Bake to perfection.
Place in the preheated oven and bake for 35–40 minutes or until the edges are golden brown and the center is set. You’ll know it’s done when a toothpick inserted into the center comes out clean.
6. Cool and serve.
Let the baked zucchini spinach and feta casserole rest for 5–10 minutes before slicing. This helps it firm up and makes for cleaner servings.
Pair it with a fresh juice or enjoy alongside marinated cucumbers, onions, and tomatoes for a refreshing bite.
How to Serve Baked Zucchini Spinach and Feta Casserole
This baked zucchini spinach and feta casserole is one of those rare dishes that fits any occasion—brunch with friends, a cozy dinner, or even a grab-and-go lunch. I love it warm right out of the oven, sliced into generous squares and served with a side of chilled watermelon salsa for a cool, juicy contrast. When hosting brunch, I build a simple buffet with it at the center, surrounded by fresh fruit, crusty sourdough, and blueberry buttermilk pancake casserole for that sweet-savory balance everyone craves.
For more casual meals, you can wrap a slice in a tortilla with a smear of hummus or tuck it into a grain bowl with avocado and roasted sweet potatoes. Want to take it up a notch? Serve it with Mediterranean lemon dill chicken bowls and a glass of something crisp. It’s a flexible dish, whether you’re entertaining or just eating in pajamas, it fits.
And for the kiddos? Pair it with crispy yellow squash tots for a playful and veggie-forward plate that gets two thumbs up at my table every time.
Make Ahead and Storage
One of the reasons this baked zucchini spinach and feta casserole is on regular rotation in my kitchen is because it stores so well. After baking, let it cool completely before slicing and placing in airtight containers. It stays fresh in the refrigerator for 3–4 days. Reheat in the microwave or oven at 350°F until just warmed through. You can also freeze it, wrap tightly with foil or plastic wrap, freeze for up to two months, and thaw overnight before reheating.
When I make this ahead for Sunday brunch, I find that it actually tastes even better the next day. The flavors, garlic, olive oil, and feta, have time to mellow and meld beautifully. I usually bake it on Saturday evening while the house is winding down. One time, I reheated it on Sunday morning and served it with honey butter cornbread poppers and orange slices, and it turned into an instant favorite. It took zero effort in the morning, but everyone thought I’d been cooking for hours.
It’s the kind of make-ahead dish that works whether you’re prepping for a quiet week or hosting a holiday crowd. And unlike many casseroles, this one doesn’t get soggy, especially if you’ve squeezed the zucchini well before baking.
Baked Zucchini Spinach and Feta Casserole: 1 Easy Recipe with Big Flavor
- Total Time: 50 minutes
- Yield: 6 servings
Description
A simple, delicious baked zucchini spinach and feta casserole made with just 7 ingredients. Perfect for brunch, meal prep, or a light dinner. Vegetarian, low-carb, and freezer-friendly!
Ingredients
3 medium zucchinis (grated, excess water squeezed)
4 cups fresh spinach (chopped)
1 cup crumbled feta cheese
3 large eggs
2 tbsp extra virgin olive oil
1 tsp garlic powder
Salt and pepper to taste
Instructions
1. Preheat oven to 375°F and grease a 9×9 baking dish.
2. Grate zucchini and squeeze out excess moisture with a towel.
3. Chop spinach and crumble feta.
4. In a bowl, whisk eggs, olive oil, garlic powder, salt, and pepper.
5. Stir in zucchini, spinach, and feta until well combined.
6. Pour mixture into prepared dish and smooth the top.
7. Bake for 35–40 minutes until golden and center is set.
8. Cool for 5–10 minutes before serving.
Notes
Make ahead and refrigerate for up to 4 days or freeze for 2 months.
Let cool completely before freezing.
Perfect with toast, salad, or brunch sides.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch, Dinner
- Method: Baked
- Cuisine: American, Mediterranean
Conclusion
Whether you’re looking for a wholesome brunch idea, an easy meal-prep option, or a family favorite that delivers both comfort and flavor, this baked zucchini spinach and feta casserole is a must-make. It’s simple, nourishing, and endlessly adaptable. You can enjoy it fresh out of the oven or days later from the fridge, and it never disappoints.
With its balance of savory feta, soft zucchini, and tender spinach, this casserole has earned a permanent spot in my kitchen, and I hope it finds one in yours, too.
FAQs About Baked Zucchini Spinach and Feta Casserole
This casserole is incredibly versatile. Serve it with strawberry spinach salad or fresh fruit for a lighter meal, or go heartier with breakfast enchiladas or toast and eggs on the side. For brunch spreads, sweet pairings like blueberry buttermilk pancake casserole bring perfect balance.
Yes, it freezes beautifully. Let it cool completely, then wrap it tightly in foil or plastic and freeze for up to two months. Thaw overnight in the fridge and reheat in a 350°F oven for best texture and taste.
The trick is squeezing the grated zucchini very well before mixing. Place it in a kitchen towel and twist tightly to remove excess moisture. This step keeps your baked zucchini spinach and feta casserole firm and prevents a soggy texture.
Absolutely. It’s low-carb, high in fiber, and packed with protein from eggs and feta. It’s also naturally gluten-free. For a balanced meal, enjoy it with marinated cucumbers, onions, and tomatoes or a side of leafy greens.
