Baked Zucchini, Spinach, and Feta Casserole

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Casseroles have a bad rap as high-calorie comfort food, but this vegetarian dish is about to change that. With this baked zucchini, spinach, and feta casserole, what you see is what you get. This dish packs a hearty dose of veggies, meanwhile boasting all the cheesy goodness you look for in a casserole. Made with low-fat feta and parmesan, this recipe also uses whole-wheat bread crumbs to keep things light. And if you thought all those veggies were just to cut calories, think again. Delicious and flavorful, these summer garden classics happen to be some of the healthiest veggies around. Not only are you getting a meal both light and filling, but these veggies also pack a hefty dose of vitamins. Meanwhile, pairing some of the best ingredients of the summer with the warmth and comfort of a casserole makes this baked zucchini dish the perfect year-round meal.

Baked Zucchini, Spinach, and Feta Casserole

Baked Zucchini, Spinach, and Feta Casserole

Yields: 6 servings | Serving Size: 1 cup | Calories: 162 | Total Fat: 8g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 9mg | Sodium: 326mg | Carbohydrates: 20g | Fiber: 1g | Sugar: 3g | Protein: 6g | SmartPoints (Freestyle): 5

Ingredients

  • 2 tablespoons olive oil
  • 3 cups baby spinach
  • 2 small zucchini, diced small
  • 2 small yellow squash, diced small
  • 1/4 cup fat free feta cheese, crumbled
  • 1/4 cup low-fat parmesan cheese, grated
  • 1/4 cup (whole wheat) panko bread crumbs
  • 2 egg whites
  • 1/2 teaspoon Kosher salt
  • 2 teaspoons garlic powder
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dried basil leaves

Instructions

  1. Preheat the oven to 400 degrees. spray a 9 x 13 inch casserole dish with non-stick spray and set aside.
  2. In a large skillet, heat the olive oil. Once hot, add the spinach, zucchini, and yellow squash. Cook, about 5 minutes, until the spinach is wilted and squash is soft. Drain off any excess liquid and place in a large mixing bowl.
  3. Add the remaining ingredients to mixing bowl with the spinach mix. Combine well and spread the mixture in an even layer in the prepared casserole dish. Bake for 30 to 40 minutes or until golden brown on top. Let cool slightly before serving.
https://skinnyms.com/baked-zucchini-spinach-feta/

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79 Comments on "Baked Zucchini, Spinach, and Feta Casserole"

  1. Tori  October 28, 2017

    When you say package spinach, I am not sure what that means. Loose raw spinach leaves, or something chopped and frozen?

    Reply
    • Gale Compton  October 28, 2017

      Tori, Just tweaked to “baby spinach”. I’m not a big fan of frozen spinach, too much time sqeezing all that water out. When available, fresh is best. 🙂

      Reply
  2. Donna  October 29, 2017

    I am a little confused about the serving size. If this is is made in a 9×13 pan and makes 6 servings, then each serving has to be more than a 1/2 cup. Maybe should it be 16 servings?

    Reply
    • Gale Compton  October 30, 2017

      Donna, It’s actually 1 cup serving size, which was just updated. Thanks so much for your comment. 🙂

      Reply
  3. Dee  October 29, 2017

    I’m assuming “1/4 whole wheat panko bread crumbs” means 1/4 Cup – is that right?

    Reply
    • Gale Compton  October 30, 2017

      Dee, Yes 1/4 cup. Just added “cup”. Thanks so much. 🙂

      Reply
  4. Juliana  November 4, 2017

    Any chance for a GF modification?

    Reply
  5. Monique  January 10, 2018

    Can this be frozen?

    Reply
    • Gale Compton  January 10, 2018

      Monique, Sure can. Just be sure to defrosting in the fridge.

      Reply
  6. Michelle  July 14, 2018

    Could this be “baked” in the crockpot? It’s so hot in the summer that I dread using the oven and thought putting all this in the crockpot might be an option.

    Reply
  7. Helen  August 15, 2018

    With the feta and parmesan I’m concerned this would be very salty. Would different cheese work as well, such as cheddar or provolone?

    Reply
    • Nichole Furlong  August 16, 2018

      Hi Helen, yes you can substitute cheddar or provolone. However, I would try this recipe by leaving out the Kosher salt and leaving the feta and parmesan. You can also reduce the amount of feta and parmesan, each of these cheeses have a distinct flavor that pairs very well with zucchini and spinach!

      Reply
  8. Jen  January 3, 2019

    I think the per serving carb count is off. The only thing in this recipe that has significant carbs is the Panko, which is around 11 carbs for 1/4 cup. Should the carb count be more like 3 or 4 per serving?

    Reply
    • Nichole Furlong  January 3, 2019

      Hi Jen, thanks for your question. I double checked the recipe and the carb count is correct. Zucchini and yellow squash both contain carbohydrates which make the carb count higher. Believe it or not, a single serving of yellow squash contains quite a lot of carbohydrates!

      Reply
  9. Jen  January 4, 2019

    One cup of yellow/summer squash is 3-4 net carbs, depending on the source you go by. It’s on every low carb veggie list too. I’m still not seeing where you are coming up with 20 carbs per serving, using 2 small yellow/summer squash in this recipe.

    Reply
    • Nichole Furlong  January 4, 2019

      Hi Jen, thank you for your concern. We use a professional nutritional calculator for all our recipes and have checked this recipe numerous times and come up with the same 20g carbohydrate count.

      Reply
  10. Jennifer  January 7, 2019

    It’s got to be 3 cups cooked spinach because I made it with fresh spinach and only 3 cups fresh spinach and it was super thin, not like the picture .

    Reply
    • Nichole Furlong  January 9, 2019

      Hi Jennifer, this recipe uses baby spinach. In our recipes we will specify if the spinach is cooked ie: 1 cup cooked spinach versus 1 cup baby spinach. Hope this helps!

      Reply
  11. Audra  January 19, 2019

    Is there anything that I can substitute eggs? I’m allergic to eggs but would love to try recipe.

    Reply
    • Nichole Furlong  January 19, 2019

      You can leave the eggs out of this recipe. Instead, add about 1/4 cup shredded mozzarella cheese and 1 tablespoon of flour. This will help bind the ingredients together the way the eggs would.

      Reply
  12. Andrea Goldstein  February 24, 2019

    What about eggplant instead of zucchini? Curious since I have it in the house.

    Reply
    • Chef Sallie  February 25, 2019

      Absolutely! Let us know how you like the finished recipe. Have a great day!

      Reply
  13. Amy  March 7, 2019

    9×13 has to be wrong this is the tinyiest dish I’ve ever made 🙁 it barely filled a 8×8

    Reply
    • Nichole Furlong  March 9, 2019

      Hi Amy, you can double the recipe if you’d like! This recipe is meant to be a side dish.

      Reply
  14. Sheilas3girls  March 10, 2019

    Is there a substitute for cooked spinach? PTSD with cooked spinach from childhood. ?

    Reply
    • Gale Compton  March 11, 2019

      Kale would work!

      Reply
      • Christin y  November 26, 2019

        Doubled and subbed kale for spinach. Delicious!

        Reply
  15. Christine  March 10, 2019

    I’m not a fan of yello squash. Should I just leave it out or substitute something else for it?

    Reply
    • Gale Compton  March 11, 2019

      Christine, I would recommend adding more zucchini.

      Reply
  16. Dianna  March 21, 2019

    In order to be a little more keto friendly – what could I use instead of panko bread crumbs? Crushed pork rinds? Another suggestion? Also – you mentioned in previous comments it’s meant to be a side dish – but I was thinking I could add cooked diced chicken (or shredded rotisserie chicken) and make it a meal. Thought?

    Reply
    • Nichole Furlong  March 21, 2019

      Pork rinds would be delicious! Adding the chicken to make this an entree would also be a great option!

      Reply
  17. Jane  April 4, 2019

    I think I’m missing something. In the picture the Panko crumbs look like they are on top of the casserole. In the instructions it mentions nothing about this, just to simply mix all remaining ingredients and bake. Do you mix the beard crumbs in the casserole or on top?

    Reply
    • Nichole Furlong  April 6, 2019

      Hi Jane, the panko crumbs are not sprinkled over top. The top of the casserole with become brown and crispy, which is probably what you’re seeing.

      Reply
  18. Diana Irwin  April 12, 2019

    Just signed up for the emails to get delicious dishes that are WW workable. Looking forward to trying and sharing this dish with family and friends.

    Reply
    • Nichole Furlong  April 13, 2019

      Thanks for signing up, Diana! We hope you love the recipes!

      Reply
  19. Sonia  May 8, 2019

    Can I omit the eggs? And if so, should I replace with something?

    Reply
  20. Missy  May 15, 2019

    I made this for the first time tonight. It barely filled a small casserole, let alone a 9×13 baking dish. I used a 6×8 and it was perfect. Everyone LOVED the casserole–very good flavor! I used two medium zucchini, two small yellow squash, and a small bag of fresh spinach. It’s good, mostly healthy, and easy. If you’re cooking for more than 4 people, double the recipe.

    Reply
    • Nichole Furlong  May 15, 2019

      We’re so glad to hear you loved the recipe!

      Reply
  21. anna yarow  July 18, 2019

    I love your recipes and am making this my third time in the past month! I am subbing cauliflower for yellow squash. I am sure it will be as amazing. Thanks for all the great recipes and tips!!

    Reply
    • Nichole Furlong  July 18, 2019

      We’re so glad to hear you love the recipes! Let us know how your substitution turns out!

      Reply
  22. Susan Lenort  July 22, 2019

    I’d add some sauted leek to add another flavor!

    Reply
    • Erin Milller  July 24, 2019

      Oh great idea, Susan! We like it 🙂

      Reply
  23. Sonia  July 24, 2019

    Loved this. Left out salt. Used zucchini and squash noodles cut up. Increased cheese to 1/2 cup each. Do you have other recipes along the same lines?

    Reply
    • Nichole Furlong  July 24, 2019

      Glad you loved the recipe, Sonia! You can search “casseroles” on our page to find many more similar recipes.

      Reply
    • Lindsay  April 8, 2020

      Hi. Silly question but grated parmesan like the freshly grated that you would sprinkle on top of a dish? Or shredded like the thicker longer sheds?

      Reply
      • Nichole Furlong  April 8, 2020

        Grated Parmesan is the very fine almost powder type. Shredded Parmesan will also work for this recipe.

        Reply
  24. Fran  July 29, 2019

    Very nice side dish for all that surplus zucchini! I added a small finely chopped onion to soften in the pan with the zucchini and squash. Will definitely add to my stock of zucchini recipes!

    Reply
    • Erin Milller  July 30, 2019

      Awesome, Fran! We’re glad you enjoyed it 🙂

      Reply
  25. Jodi  July 31, 2019

    I made a double batch and added 3 chicken breasts cut in 1” chunks and sautéed with 1/2 a chopped red onion. Cooked first, set aside, used same pan for the Vegs then just combined all as described. Main dish!

    Reply
    • Erin Milller  July 31, 2019

      Great idea, Jodi! Sounds Tasty 😀

      Reply
  26. Marsha Norinsky  December 26, 2019

    I followed the recipe exactly and although it tasted fine it was not as cheesy as portrayed. I have liked many of the recipes on this website but was disappointed in this one. I double checked the recipe ingredients when it was done to see if any ingredients were left out but sadly none were.

    Reply
    • Nichole Furlong  January 2, 2020

      Hi Marsha, feel free to adjust to your personal preferences.

      Reply
  27. Maria  March 6, 2020

    Could I freeze this dish (in casserole pan) to be cooked later? I like to meal prep for the week.

    Reply
    • Nichole Furlong  March 8, 2020

      You could try to freeze this, however cooked squash does not always freeze well. Instead of cooking the squash and spinach completely before adding to the casserole dish, slightly under cook the squash. This hsould help!

      Reply
  28. Shelby Stark  April 3, 2020

    This is a very versatile recipe. I made it as written a couple times, and then I needed to use up some ends in my fridge. I am writing this during the COV do you 19 shelter in place time frame. I substituted the ends of some harder textured cheeses grated for the feta. I also doubled the amount of Jesus. I used whole eggs, again because we’re being frugal during this shelter in place, and frankly we need the protein. I rehydrated some minced onion with the eggs – like a tablespoon. I sliced up some greens of green onions and sauté those with the spinach. Are used regular old sprouted whole-grain bread toasted bread combs Because that’s what was in the house. Honestly. It tasted wonderful. Served with grilled ham steaks and fresh pineapple.

    Reply
    • Nichole Furlong  April 5, 2020

      Thank you for the tips, Shelby! Using what you have was a great idea!

      Reply
  29. Sherry  April 8, 2020

    Can I peel the squash and zucchini?

    Reply
    • Nichole Furlong  April 8, 2020

      Yes, if that is your preference feel free to peel!

      Reply
  30. Megan  April 10, 2020

    Would adding artichokes taste good?

    Reply
    • Nichole Furlong  April 12, 2020

      Artichokes sound delicious – give it a try and let us know how it turns out!

      Reply
  31. Joy  April 20, 2020

    I am making this right now and it smells amazing! Thanks for sharing!

    Reply
  32. Laura  April 23, 2020

    Can I use regular breadcrumbs instead of panko?

    Reply
    • Nichole Furlong  April 24, 2020

      Yes, however it will not be as crispy or crunchy.

      Reply
  33. Casey  May 21, 2020

    Loved this quick and easy recipe!! I doubled the amount of feta and topped with shredded mozzarella (I love a cheesy casserole!) and it came out delicious.

    Reply
  34. Marcie Hoffmann  May 26, 2020

    You put up with a lot of criticism!! I just want you to know it was perfectly delicious!! Thank you!

    Reply
    • Erin Miller  June 1, 2020

      Thank you, Marcie! We’re glad to hear that you enjoyed it 🙂

      Reply
  35. Patrick Smith  June 8, 2020

    It’s as if no one has ever cooked! Kudos to you ladies and you incredibly positive attitudes. Love it. Great recipe!! Thank you!!

    Reply
    • Gale Compton  June 8, 2020

      Patrick, Thank you so much for the feedback, much appreciated. 🙂

      Reply
  36. Tony  June 11, 2020

    The recipe was tasty, for sure. But the ingredients and directions need to be adjusted. I know, I have read all of the posts. But a 9 X 13 pan is WAY too big for this recipe, even the way I made it.

    I used about 6 cups of fresh baby spinach and it was not close to enough spinach. I would suggest using at least 10 cups of baby spinach and then put this into a 2 1/2 or 3 quart round casserole dish. Don’t get me wrong, the recipe was quite tasty. Just some helpful suggestions.

    Reply
    • Nichole Furlong  June 13, 2020

      Thanks for the suggestions, Tony!

      Reply
  37. Efranz  June 17, 2020

    This was terrific. I had average sized zucchini and yellow squash, but I did add 1 more cup of bably spinach so that there was more of a balance. Added 1 sliced leed and also nearly doubled both cheeses. I used the whole egg, not just the whites and substituted pork panko. It fit perfectly in my 9 x 13. Delicious. Thanks!

    Reply
    • Gale Compton  June 18, 2020

      Efranz, Sounds great. Thank you for the additional suggestions. 🙂

      Reply
  38. Kathy  June 23, 2020

    Made this tonight and got rave reviews. Added onion, red pepper and extra spinach. Used two whole eggs and just a bit more cheese. To bake I put it all back in skillet I used to cook veggies. It got nice little crust on bottom and was great. Will definitely make again. Lots of ways to personalize.

    Reply
    • Gale Compton  June 24, 2020

      Kathy, Thank you for the feedback and tips. 🙂

      Reply
  39. Bekah  July 1, 2020

    I made a few adjustments. I added a leek because I happened to have one, I added sauteed mushrooms for a little more texture/flavor, I was out of dried basil so I used herbs de Provence. This was an awesome dinner! Definitely making again… May be as a side for a potluck

    Reply
    • Gale Compton  July 3, 2020

      Great tips! I’m so happy you enjoyed the casserole. 🙂

      Reply

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