Baked Zucchini Spinach and Feta (Printable Version)
Golden Mediterranean layers of tender zucchini, fresh spinach, and tangy feta baked to perfection.
# What You Need:
→ Vegetables
01 - 2 medium zucchinis, sliced into 1/4-inch rounds
02 - 5 oz fresh baby spinach
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
→ Dairy & Eggs
05 - 6 oz feta cheese, crumbled
06 - 1 cup grated mozzarella cheese
07 - 4 large eggs
08 - 3/4 cup milk (whole or 2%)
→ Pantry & Seasonings
09 - 2 tbsp extra virgin olive oil
10 - 1/2 tsp dried oregano
11 - 1/4 tsp ground black pepper
12 - 1/4 tsp salt (adjust to taste)
13 - 1/4 tsp crushed red pepper flakes (optional)
→ For Greasing
14 - 1 tbsp butter or additional olive oil
# How to Make It:
01 - Preheat oven to 375°F. Grease a 9x9-inch baking dish with butter or olive oil.
02 - Heat 1 tbsp olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3 minutes until translucent. Add garlic and cook for 1 minute.
03 - Add spinach and cook, stirring, until wilted (about 2 minutes). Remove from heat and let cool slightly.
04 - In a large bowl, whisk together eggs, milk, oregano, black pepper, and salt.
05 - Arrange half of the zucchini slices in the prepared baking dish. Spread half of the spinach mixture over the zucchini, then sprinkle with half the feta and mozzarella.
06 - Repeat the layers with remaining zucchini, spinach, feta, and mozzarella.
07 - Pour the egg mixture evenly over the layered vegetables and cheese. Drizzle with remaining olive oil and sprinkle with red pepper flakes, if using.
08 - Bake uncovered for 35 minutes, or until the casserole is set and the top is golden brown.
09 - Let rest for 10 minutes before slicing and serving.
# Expert Advice:
01 -
- The feta gets all salty and golden in spots, creating these incredible little flavor bursts throughout
- Leftovers somehow taste even better for breakfast the next morning
02 -
- I once skipped the cooling step with the spinach and ended up with scrambled egg bits instead of a smooth custard
- Patting your zucchini dry with paper towels before layering prevents a watery bottom layer
03 -
- Cut your zucchini slices paper thin, almost translucent, because they continue softening in the oven
- Letting it rest before cutting is the difference between a neat slice and a messy spoon situation