Description
This Baked Zucchini Spinach and Feta Casserole enchants with its simplicity and richness of flavor.
Ingredients
Scale
- 1 teaspoon garlic powder
- 4 cups fresh spinach, chopped
- 1 cup crumbled feta cheese
- 2 tablespoons olive oil
- 3 large eggs, beaten
- 3 medium zucchinis, thinly sliced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Start by heating your oven to 375°F (190°C). Lightly grease your chosen baking dish with a bit of olive oil to ensure an easy release of the casserole once baked.
- In a large bowl, combine the chopped fresh spinach and thinly sliced zucchinis. This forms the nutritious base of your casserole, offering a delightful blend of textures.
- In a separate bowl, whisk together the beaten eggs, crumbled feta cheese, garlic powder, olive oil, salt, and black pepper. This mixture provides the rich, creamy foundation that ties the whole casserole together.
- Pour the egg mixture over the vegetables, making sure to stir gently yet thoroughly to coat every slice and leaf. Once mixed, spread the entire mixture evenly into your prepared baking dish.
- Transfer your baking dish to the preheated oven and let it bake for 30–35 minutes. Keep an eye on it, ensuring it achieves a golden hue and sets firm to the touch. Remove from oven, and allow it to cool slightly before serving.
Notes
Allow the casserole to sit for 5 minutes after baking to firm up and before cutting into slices.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Dinner
Nutrition
- Calories: 180 kcal
- Sodium: 450 mg
- Protein: 8 g