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Baked Zucchini, Spinach, and Feta Casserole

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Baked Zucchini, Spinach, and Feta Casserole is a wholesome and comforting dish that brings together the vibrant flavors of fresh vegetables and creamy cheeses. This recipe is perfect for busy weeknights or gatherings, offering a nutritious option that appeals to both adults and kids alike. With tender zucchini, nutrient-rich spinach, and savory feta cheese, this casserole is not only delicious but also versatile enough to serve as a main course or side dish. Enjoy it hot out of the oven or as leftovers—this dish is sure to become a family favorite.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 3 cups baby spinach
  • 2 small zucchini (diced)
  • 2 small yellow squash (diced) or additional zucchini
  • 1/4 cup fat-free feta cheese
  • 1/4 cup low-fat grated parmesan cheese
  • 1/4 cup whole-wheat panko breadcrumbs
  • 2 egg whites
  • 1/2 teaspoon kosher salt
  • 2 teaspoons garlic powder
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dried basil

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Heat olive oil in a large skillet over medium heat. Sauté the spinach, zucchini, and yellow squash for about 5 minutes until the spinach wilts and the squash softens. Drain any excess liquid.
  3. In a mixing bowl, combine the sautéed vegetables with feta cheese, parmesan cheese, panko breadcrumbs, egg whites, salt, garlic powder, black pepper, and dried basil. Mix well.
  4. Transfer the mixture into a greased 9 x 13 inch casserole dish and bake for 30 to 40 minutes until golden brown on top. Let cool slightly before serving.

Nutrition

Find it online: https://recipesbykayla.com/baked-zucchini-spinach-and-feta-casserole/