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To make a tasty Baked Zucchini Spinach and Feta Casserole, you’ll need these simple ingredients: - 3 medium zucchinis, sliced - 2 cups fresh spinach, chopped - 1 cup crumbled feta cheese - 1 cup Greek yogurt - 3 eggs - 1/2 cup grated Parmesan cheese - 1 cup breadcrumbs (preferably whole wheat) - 2 garlic cloves, minced - 1 teaspoon dried oregano - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 2 tablespoons olive oil - Fresh parsley for garnish (optional) These fresh ingredients create a vibrant and healthy dish. Zucchini adds moisture and texture. Spinach brings a lovely color and nutrients. Feta cheese adds a creamy, tangy flavor that complements the veggies well. Greek yogurt makes the casserole rich and helps it set nicely. I love using whole wheat breadcrumbs for a little crunch. Garlic, oregano, salt, and pepper give it that extra kick. Don't forget the olive oil to sauté the veggies. Finally, parsley is a nice touch for color and freshness. You can find the full recipe for the casserole at the end of this article. - Preheat the oven and prepare the baking dish: Start by setting your oven to 350°F (175°C). Grease a 9x9-inch baking dish to prevent sticking. - Sauté garlic, zucchini, and spinach: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 minced garlic cloves and sauté for about 1 minute. Then, toss in 3 sliced zucchinis and 2 cups of chopped spinach. Cook this mixture for 5-7 minutes. Stir often until the veggies soften, then remove from heat and let them cool. - Mix wet and dry ingredients separately: In a bowl, whisk together 3 eggs, 1 cup of Greek yogurt, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. This will be your wet mix. - Incorporate vegetables into egg mixture: Once the veggie mix cools, fold it into your wet mixture. Add 1 cup of crumbled feta cheese and mix until everything is well combined. - Prepare breadcrumb topping: In another bowl, combine 1 cup of breadcrumbs with 1/2 cup of grated Parmesan cheese. This topping will add a nice crunch to your casserole. - Assemble and bake the casserole: Pour the veggie and egg mixture into your greased baking dish. Spread the breadcrumb topping evenly over the top. Bake for 30-35 minutes until the top turns golden brown and the casserole sets. - Cooling and garnishing tips: After baking, let the casserole cool for a few minutes. This helps it firm up for slicing. If you like, garnish with fresh parsley for a pop of color. Enjoy this delicious dish warm! For the full recipe, check out the details above. To make your casserole great, avoid a watery mix. Squeeze excess moisture from the zucchini and spinach. Use a clean kitchen towel or paper towel to do this. This step helps keep the casserole firm. If you need a feta substitute, try goat cheese or ricotta. Both options bring a creamy texture. They also add a unique taste to the dish. For sautéing vegetables, use medium heat. Start with olive oil and garlic for flavor. Add zucchini and spinach next. Stir them often for even cooking. Cook until they are just soft but still bright. To ensure even cooking, spread the mixture evenly in the baking dish. A 9x9-inch dish works best. Check the casserole halfway through baking. This way, you can rotate it for even browning. For more tips, check the Full Recipe. Enjoy your cooking! {{image_2}} You can easily add protein to your baked zucchini spinach and feta casserole. Incorporating chicken or turkey brings a heartier feel. Simply cook and shred the meat before mixing it in. This adds great flavor and makes the dish more filling. For a vegetarian option, consider using chickpeas or lentils. They provide protein and texture without meat. Just rinse and add them to the mixture. This keeps the dish rich and satisfying. Enhancing flavor is simple with spices and herbs. Try adding a pinch of red pepper flakes for heat. Fresh herbs like basil or dill can also brighten the dish. Feel free to experiment with your favorite spices. You can also swap out feta cheese for other cheeses. Goat cheese or ricotta will give a different taste. Each cheese adds its own unique flavor profile. Customize it to suit your taste buds and enjoy the variety. For the full recipe, check out the details above. Baked Zucchini Spinach and Feta Casserole keeps well in the fridge. You can store it for up to 3 days. To keep it fresh, let the casserole cool completely. Once cool, cover it tightly with plastic wrap or aluminum foil. You can also use an airtight container for better results. If you want to save leftovers, freezing works well too. Cut the casserole into portions. Wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag. Be sure to label the bag with the date. It will stay good for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge. To reheat, place it in the oven at 350°F (175°C) for about 20-25 minutes. This will ensure it heats evenly without drying out. For more details, check out the Full Recipe for tips on preserving that delicious flavor! Can I use frozen spinach instead of fresh? Yes, you can use frozen spinach. Make sure to thaw and drain it well. Frozen spinach can save time. Just be cautious of excess moisture, as it might make your casserole watery. What can I serve with Baked Zucchini Spinach and Feta Casserole? This casserole pairs well with a crisp green salad. You can also serve it with whole-grain bread or grilled chicken for more protein. Roasted vegetables are another great option. How do I know when the casserole is fully cooked? Check for a golden brown top. The casserole should be firm and not jiggle when you shake it gently. A toothpick inserted in the center should come out clean. How to make a gluten-free version To make this casserole gluten-free, swap breadcrumbs with gluten-free breadcrumbs or crushed nuts. This will keep the texture while keeping it safe for those avoiding gluten. Can I halve the recipe for smaller servings? Yes, you can easily halve the recipe. Use a smaller baking dish and adjust the cooking time. Keep an eye on it as it cooks, since smaller amounts may cook faster. Best side dishes to complement the casserole Serve it with a light salad with lemon vinaigrette. Grilled asparagus or steamed broccoli also pair nicely. For a heartier meal, try quinoa or brown rice on the side. Ideas for healthy toppings You can sprinkle fresh herbs like basil or dill on top. A dollop of Greek yogurt adds creaminess and tang. For a crunchy touch, add toasted nuts or seeds right before serving. For the full recipe, check out the details above! This blog post guided you through making a tasty Baked Zucchini Spinach and Feta Casserole. We covered the key ingredients and detailed steps. You learned how to mix, bake, and even store this dish. Remember to try different variations and cooking tips for the best results. In the end, this casserole is flexible and rewarding. You can enjoy it fresh or save it for later. So, get cooking and let your kitchen fill with delicious smells!

Baked Zucchini Spinach and Feta Casserole

Discover a delicious way to enjoy healthy vegetables with this Baked Zucchini Spinach and Feta Casserole! Packed with fresh zucchini, vibrant spinach, and creamy feta cheese, this easy recipe is perfect for a family dinner or meal prep. With simple ingredients and a quick prep time, you’ll have a wholesome dish that satisfies everyone's taste buds. Click to explore the full recipe and bring this delightful casserole to your table!
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Ingredients
  

3 medium zucchinis, sliced

2 cups fresh spinach, chopped

1 cup crumbled feta cheese

1 cup Greek yogurt

3 eggs

1/2 cup grated Parmesan cheese

1 cup breadcrumbs (preferably whole wheat)

2 garlic cloves, minced

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons olive oil

Fresh parsley for garnish (optional)

Instructions
 

Preheat your oven to 350°F (175°C).

    In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

      Add the sliced zucchini and chopped spinach to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened. Remove from heat and let cool slightly.

        In a mixing bowl, whisk together the eggs, Greek yogurt, dried oregano, salt, and black pepper until smooth.

          Incorporate the cooled zucchini and spinach mixture into the egg mixture. Fold in the crumbled feta cheese, mixing until well combined.

            In a separate bowl, combine the breadcrumbs and grated Parmesan cheese. This will be your topping for the casserole.

              Pour the zucchini and spinach mixture into a greased 9x9-inch baking dish. Evenly spread the breadcrumb and Parmesan topping over the top.

                Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is set.

                  Remove from the oven and let it cool for a few minutes before slicing.

                    Garnish with fresh parsley if desired, and serve warm.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6