Baked Zucchini, Spinach, and Feta Casserole
Indulge in the comforting flavors of Baked Zucchini, Spinach, and Feta Casserole—a delightful dish that combines fresh vegetables with creamy feta cheese for a wholesome meal. This casserole is perfect for family gatherings, potlucks, or as a nutritious side dish. With its savory taste and nutrient-rich ingredients, it caters to various dietary preferences, including vegetarian and low-carb lifestyles. Enjoy this easy-to-make recipe that promises to be a hit for all ages!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 6 people 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
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 crumbles
- 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 leaves
Instructions
- Preheat oven to 400°F and spray a 9 x 13 inch casserole dish with non-stick cooking spray.
- In a large skillet over medium heat, add olive oil. Sauté spinach, zucchini, and yellow squash for about 5 minutes until soft. Drain excess liquid and transfer veggies to a mixing bowl.
- Combine cooked vegetables with feta cheese, parmesan cheese, panko breadcrumbs, egg whites, salt, garlic powder, black pepper, and basil. Mix until well blended.
- Spread the mixture evenly in the prepared casserole dish. Bake for 30 to 40 minutes until golden brown on top. Allow to cool slightly before serving.
Nutrition
- Serving Size: 1 slice (160g)
- Calories: 150
- Sugar: 3g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 10mg