Velvety Spinach, Feta & Zucchini Casserole is an easy to make and time-saving recipe perfectly served hot and cold. The rich taste and the fine texture of this healthy and hearty casserole will conquer your heart once and for all.
This comforting recipe is a savior during lazy summer evenings. The fresh, as well as the hearty ingredients of the recipe, are combined to give to a top gastronomic experience to the ones eating it. Words are useless in this case, I will let the recipe and the images speak for themselves. Just watch and enjoy, get inspired to create masterpieces in our kitchen using simple ingredients. Have fun!
Ingredients for Spinach, Feta & Zucchini Casserole
The title gives it all out, you already know the names of the protagonists of this exquisite dish. Get some fresh spinach leaves, you can use either baby spinach or regular leaves, both will do great. Just remember to chop the regular big spinach leaves for a finer consistency of the casserole.
Feta is a must-have ingredient for the recipe as it adds so much flavor and creaminess to the dish. The greek cheese is lightly salty and lightly sour, and it is different from other cheeses especially when baked. That is why it gained its name in the title. However, don’t skip some melting cheese such as cheddar and parmesan, this second type of cheese will only complement more the tastes and texture.
Zucchini is actually the main mass component. This sweetish and healthy vegetable is impressionably versatile, I can’t think of any vegetable, cheese, meat, or fish dishes it would not fit in. Zucchini is a widely used squash thanks to its rich compound of vitamins and minerals. Also, because of its neutral taste and fast preparation.
Grab a few eggs to bind all the ingredients in order to get a firm and stable casserole. I don’t think I need to specify how healthy the eggs are and how hearty any dish becomes when added to it.
A few garlic cloves and one onion are more than welcome in this beautiful composition. To season the dish you will need granulated garlic, a pinch of dried Italian herbs, salt, and pepper.
Also, don’t skip the bread crumbs. You need it to cover the bottom and the sides of the baking tray as for the casserole to get beautifully shaped.
How to saute the spinach
Start preparing this easy homemade casserole by sauteing the spinach. Here is how I do it. Rinse the spinach leaves and use a salad spinner or a colander. I always use a salad spinner because this is how I make sure all the water is strained and the leaves remain beautifully intact. Once you have the spinach leaves rinsed and dried, chop it. Skip this spot if you have the baby spinach leaves, these are small enough and will get even smaller when treated with heat.
Peel one small onion and a few garlic cloves. Chop them thinly, they will give an extraordinary taste to the spinach when sauteeing. Take a large frying pan and pour in about 1 tablespoon of olive oil. Let it heat then add the chopped onion and garlic. Let them become translucent, that usually takes about 2 minutes, then drop in the spinach. Do not cover the pan with a lid, let the juices evaporate. The spinach is done in about 1 minute, thus, stay close and always mix. Don’t overcook the spinach. Remember that you will, later on, have it baked with the rest of the ingredients. So at this point, just light sautee it. When done, turn off the stove and proceed to the next step.
How to prepare the spinach, feta and zucchini casserole?
There are 2 main reasons why I simply adore making casseroles. First is because casseroles are always about simple and easy preparation. Second, it is time-saving, and nowadays more than ever, time is a priceless value. That being said, grab a grater and get to business.
Grate the zucchinis in a large bowl, grate them with the skin as well. Once done, season with a pinch of salt and mix. Leave for about 5 minutes, the zucchini will draw out its juices. Don’t skip this step because you need the juices out, otherwise, your casserole will look more like a soup, and you don’t want that.
While the salt is doing its effect on the grated zucchini, proceed to prepare the rest of the ingredients. Have the cheese grated, or better – time-savingly – use a food processor to have the cheese shredded in a matter of seconds.
Now get back to the zucchini. Press the grated mass with your hands and strain the juices. Then add some garlic powder and a pinch of black pepper and mix.
Going next, chasing the eggs. Crack 4 eggs in a big bowl and mix it well as if you’re doing an omelet. Then add the shredded cheeses and mix well until everything is well incorporated. Now add the sauteed spinach along with the grated zucchini and again – mix well. You may as well add a few chili flakes if you like your casserole with a bit more character. Skip the salt, the cheese will add saltiness to the dish upon baking. Now the filling is done. It is time to preheat the oven at 360 degrees.
How to bake the spinach, feta & zucchini casserole?
Take your most beloved baking casserole and grease its interior walls and bottom with some butter or vegetable oil. Sprinkle the bread crumbs as to fully cover the entire area of the casserole. Do that and you will create a base layer for the filling, thus, you avoid it sticking to the casserole bottom upon baking.
Carefully pour in the delicious filling and use a spoon to evenly spread it. Top everything with a layer of grated cheese and sprinkle some sunflower seeds and pumpkin seeds. You can miss the seeds, however, I totally recommend it. Try it and you will thank me later.
At this point put the casserole in the preheated oven and let it brown for about 25-30 minutes. It is the time when the magic happens, the cheese gets melted and the zucchini soaks in all the flavors and tastes.
How to serve spinach, feta & zucchini casserole
When it is done and before serving the casserole, you need to let it rest for at least 15 minutes. Otherwise, the filling will spill when trying to take out a piece of the zucchini and spinach cake.
Serve the casserole hot, however, it is fabulously delicious when served cold as well. This dish doesn’t need any seconds, it is perfect on its own. You may have it saved in the fridge for the second day, just make sure to have it covered with a food film.
Velvety Spinach Feta & Zucchini Casserole
- Baking casserole
- 1 pc zucchini large
- 1/2 cup parmesan grated
- 1/2 cup cheddar grated
- 1 cup feta grated
- 4 pc eggs
- 2 cups spinach chopped
- 1 small onion
- 4 cloves garlic
- 1 tsp salt
- 1/2 tsp ground pepper
- 1 tsp garlic powder
- 1/2 cup bread crumbs
- 1 tsp butter
- 1 tsp olive oil
- Grate the zucchinis in a large bowl and season with a pinch of salt and mix. Leave for about 5 minutes, the zucchini will draw out its juices.
- Grate the cheeses (feta, parmesan, cheddar)
- Press the grated zucchini mass with your hands and strain the juices. Then add some garlic powder and a pinch of black pepper and mix
- Crack 4 eggs in a big bowl and mix it well
- Add the shredded cheeses and mix well until everything is well incorporated. Now add the sauteed spinach along with the grated zucchini and again - mix well
- Take a baking casserole and grease its interior walls and bottom with some butter or vegetable oil. Sprinkle the bread crumbs as to fully cover the entire area of the casserole
- Carefully pour in the filling and use a spoon to evenly spread it. Top everything with a layer of grated cheese and sprinkle some sunflower seeds and pumpkin seeds, optionally
- Bake for 25-30 minutes in the preheated oven at 360 degrees
- Take out of the oven and let cool for about 15 minutes before serving