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An extreme macro close-up of a scooped portion of Zucchini Spinach Feta Casserole showing layered zucchini rounds and melted feta.

Zucchini Spinach Feta Casserole: The Ultimate Cheesy Veggie Bake

This Zucchini Spinach Feta Casserole features layers of sliced zucchini and vibrant spinach baked in a creamy feta custard. Topped with blistered cheese, it is the perfect low-carb, Mediterranean-inspired meal for any night.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 people
Course: Dinner, Lunch
Cuisine: Mediterranean
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 medium Zucchini approx. 900g, sliced into rounds
  • 5 oz Fresh Baby Spinach 142g
  • 1 large Onion diced
  • 8 oz Feta Cheese 226g, crumbled into chunks
  • 4 large Eggs
  • 1/2 cup Heavy Cream 120ml
  • 1 cup Mozzarella Cheese 100g, shredded
  • 2 tbsp Olive Oil 30ml

Equipment

  • 1 9x13 inch baking dish
  • 1 Large Skillet

Method
 

Prep and Moisture Removal
  1. Slice zucchini into 1/4 inch rounds, toss with salt in a colander, and let sit for 20 minutes to sweat out moisture. Pat completely dry.
  2. Sauté diced onion and garlic in olive oil until soft. Add spinach and cook until wilted, then drain any liquid.
Assembly and Baking
  1. Whisk eggs, cream, and herbs together. Gently fold in the feta chunks.
  2. Layer zucchini and spinach in a greased dish, pour over the custard, top with mozzarella, and bake at 375°F (190°C) for 40 minutes until blistered.

Notes

Always salt and dry your zucchini to prevent a soggy casserole.
Use high-quality sheep's milk feta for the best tangy flavor.