Baked Zucchini, Spinach, and Feta Casserole
A comforting and nutritious casserole combining tender zucchini, earthy spinach, and creamy feta cheese, perfect for family dinners or a weeknight meal.
Ingredients
Vegetables
- 2 medium zucchinis, thinly sliced These vibrant green veggies add a lovely texture and mild sweetness to the dish.
- 2 cups fresh spinach, chopped The tender, leafy greens provide a burst of color and a wealth of nutrients.
- 1 small onion, finely chopped The aromatic sweetness of onions enhances the flavor profile beautifully.
- 2 cloves garlic, minced Fresh garlic infuses the dish with an inviting aroma and warmth.
Dairy
- 1 cup feta cheese, crumbled This creamy cheese offers a tangy richness that elevates the casserole.
Binding Agents
- 2 large eggs These will bind the ingredients and create a delightful texture.
Seasonings
- 1 tablespoon olive oil A drizzle of this oil brings everything together and adds a hint of fruitiness.
- ½ teaspoon oregano (fresh or dried) This herb imparts a lovely Mediterranean flavor.
- Salt and pepper to taste Essential seasonings that enhance the flavors.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté for about 3-4 minutes until translucent.
- Stir in the sliced zucchini and chopped spinach. Cook until the zucchini is tender and the spinach is wilted, about 5-7 minutes. Season with salt, pepper, and oregano.
- Allow the mixture to cool slightly, then mix in the crumbled feta cheese.
Baking
- Spread the mixture across a greased baking dish.
- In a separate bowl, whisk the eggs and pour them over the vegetable mixture.
- Bake for 25-30 minutes until the eggs have set and the top is golden brown.
- Let the casserole rest for a few minutes before serving.
Notes
For best results, use ripe zucchinis and fresh spinach. Let the casserole cool before adding feta to prevent excess melting. Enjoy it as a main dish or alongside grilled meats.