Zucchini Spinach and Feta Casserole
This Zucchini Spinach and Feta Casserole layers tender sautéed zucchini and wilted spinach in a rich egg custard with creamy feta cheese. It's a quick, one-skillet vegetarian meal that works for dinner, brunch, or make-ahead lunches.
Equipment
- 10-inch oven-safe skillet
- Large bowl
- Whisk
- Cutting Board
- Chef's Knife
Ingredients
- 3 medium Zucchini sliced into 1/4 inch rounds
- 5 oz Baby Spinach fresh
- 6 oz Feta Cheese crumbled into large chunks
- 6 large Eggs room temperature
- 1/2 cup Heavy Cream
- 2 tbsp Olive Oil
- 1 tsp Dried Oregano
- 1/2 tsp Cracked Black Pepper
- 1 tsp Sea Salt divided
- 2 tbsp Fresh Dill chopped for garnish
Instructions
- Preheat oven to 375°F (190°C). Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add zucchini and 1/2 teaspoon salt; cook 5-7 minutes until just tender and lightly golden. Transfer to a plate.
- Add spinach to the skillet in handfuls; cook 1-2 minutes until wilted. Remove from heat and let cool slightly.
- In a large bowl, whisk eggs, heavy cream, oregano, pepper, and remaining 1/2 teaspoon salt until combined.
- Return zucchini to the skillet with spinach, spreading evenly. Pour egg mixture over vegetables. Dot with feta cheese, pressing some chunks into the custard.
- Bake 25-30 minutes until center is just set and edges are golden. Let rest 5 minutes, garnish with fresh dill, and serve.
Notes
Storage: Cool completely, then cover and refrigerate for up to 4 days. Freeze slices wrapped tightly for up to 2 months; thaw overnight in the fridge.
Reheating: Microwave individual slices for 1-2 minutes, or reheat in a 350°F oven for 10-15 minutes until warmed through.
Best Tips: Use full-fat feta in brine for creamy pockets. Let the casserole rest 5 minutes before slicing for clean wedges. Season in layers for the best flavor.
Variations: Add sautéed mushrooms or bell peppers. Swap feta for goat cheese. Stir in cooked chicken or chickpeas for extra protein. Top with panko breadcrumbs for crunch.