Baked Zucchini, Spinach, and Feta Casserole

3.85 from 32 votes

Break from tradition with the baked casserole!

Our baked zucchini, spinach, and feta casserole is loaded with savory flavors!

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.

Healthy, Cheesy, and Delicious!

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.

3.85 from 32 votes

Baked Zucchini, Spinach, and Feta Casserole

This dish packs a hearty dose of veggies and all the cheesy goodness that you look for in a casserole.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Yield 6 people
Serving Size 1 cup
Course Dinner, Main Course, Side Dish
Cuisine American

Ingredients

  • 2 tablespoons olive oil
  • 3 cups baby spinach
  • 2 zucchini small, diced small
  • 2 yellow squash small, diced small
  • 1/4 cup feta cheese crumbles fat-free
  • 1/4 cup parmesan cheese low-fat, grated
  • 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 the oven to 400 degrees. Spray a 9 x 13 inch casserole dish with non-stick spray and set aside.
  • 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.
  • 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.

Nutrition Information

Serving: 1cup | Calories: 162kcal | Carbohydrates: 20g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 326mg | Fiber: 1g | Sugar: 3g |
SmartPoints (Freestyle): 5
Keywords Diabetic-Friendly, Kid-Friendly, Low-Carb, Vegetarian

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Chef Nichole

Nichole has a culinary degree from Great Lakes Culinary Institute and has worked in the culinary industry for 10 years. She also has the knowledge to write recipes using the most nutritious, fresh, and balanced ingredients. Nichole enjoys creating healthy and tasty recipes anyone can prepare, no matter their cooking skill level.

More by Chef Nichole

93 Comments

    1. 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. πŸ™‚

  1. 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?

  2. 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.

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

    1. 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!

  4. 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?

    1. 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!

  5. 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.

    1. 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.

  6. 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 .

    1. 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!

    1. 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.

  7. 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?

  8. 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?

    1. 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.

  9. 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.

  10. 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.

  11. 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!!

  12. 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?

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

    2. 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?

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

  13. 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!

  14. I made a double batch and added 3 chicken breasts cut in 1” chunks and sautΓ©ed 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!

  15. 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.

    1. 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!

  16. 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 sautΓ© 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.

  17. 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.

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

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

  20. 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.

  21. 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!

  22. 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.

  23. 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

      1. So excited to try this out and use my yellow and zucchini from our garden. I’m making this for a bday party tomorrow. If I put it together now think I should bake it now and just reheat tomorrow or can I put it in the fridge without baking and bake it tomorrow?

    1. Jordan, Orzo is a good addition. Orzo typically cooks within 7-10 minutes. You might want to cook orzo and add as a side instead of cooking with the casserole.

  24. I made this for the third time. This time I had friends over so I doubled the recipe. They all loved, loved, loved it. Super easy to make and very tasty. Thank you!5 stars

  25. I am following a low carb, low fat, low cal diet. Can I leave the breadcrumbs out to make it a little more healthy? If I wanted to add chicken to increase the protein, would any of the cooking times changes?

    1. If you add chicken, I recommend cutting it up into bite size pieces. If you do this, the cooking time shouldn’t change. I haven’t made this recipe without breadcrumbs so I can’t say for certain how it will turn out. Please let us know if you do and the results. πŸ™‚

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