A perfect plant-based main or side dish!
Hey, Nichole here! I’m so excited to share one of my favorite clean-eating comfort foods: baked zucchini spinach and feta casserole. This dish is everything I want in a casserole—easy, cheesy, and cozy—but without all the heavy, processed stuff that usually comes with the word “casserole.” Instead, it’s loaded with fresh veggies, a salty kick from feta cheese, and just enough golden breadcrumbs on top to make you dive back in for seconds.
When I’ve got a fridge full of summer zucchini and spinach, this is my go-to recipe. It feels a little special but comes together in under an hour, and you only need one skillet plus a casserole dish. It works as a vegetarian main dish or as a healthy zucchini casserole side to go with your favorite protein. And let’s be real—it’s the perfect way to use up that bumper crop of zucchini without making yet another loaf of zucchini bread.
You’ll love the creamy feta, the fresh garlic-basil flavor, and that crisp topping from whole wheat panko. Plus, it’s naturally a low carb zucchini casserole, totally meal-prep friendly, and a big hit for Meatless Mondays or holiday gatherings.
Ingredients You’ll Need
Here’s everything you’ll need for this Mediterranean zucchini casserole:
- 2 tablespoons olive oil
- 3 cups baby spinach
- 2 small zucchini, diced small
- 2 small yellow squash, diced small (or swap for more zucchini)
- 1/4 cup feta cheese crumbles (fat-free if you like)
- 1/4 cup parmesan cheese, 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
How to Make This Easy Baked Zucchini Casserole
- Preheat your oven to 400°F. Spray a 9×13-inch casserole dish with non-stick spray.
- Heat the olive oil in a large skillet. Add the spinach, zucchini, and yellow squash. Cook for about 5 minutes, until the spinach wilts and the squash is soft. Drain off excess liquid and transfer to a big mixing bowl.
- Add the feta, parmesan, breadcrumbs, egg whites, and seasonings to the bowl. Mix everything together, then spread into the prepared casserole dish.
- Bake for 30–40 minutes, until the top is golden brown. Let it cool slightly before serving.
That’s it! A simple, cheesy zucchini and spinach bake you’ll want to keep on repeat.
Reader Q&A: All About This Veggie Casserole
Can I make this ahead of time?
Absolutely! Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Let it come to room temp before baking.
What can I use instead of feta?
Goat cheese works great, or try a dairy-free feta for a vegan option. You just want something tangy to balance the mild zucchini.
Can I add protein to make it a full meal?
Yes! Shredded chicken, quinoa, or crumbled tofu turn it into a hearty, high-protein zucchini casserole.
Is this best as a side dish or a main?
Both! It’s hearty enough to stand alone with a simple side salad, but it also pairs beautifully with baked chicken, grilled fish, or even turkey meatballs.
Can I freeze leftovers?
Definitely. Cool completely, wrap well, and freeze. Reheat in the oven for best results.
Final Note from Me
I hope this baked zucchini spinach and feta casserole becomes one of your new favorite weeknight dinners. It’s simple, healthy, and packed with flavor—comfort food without the guilt. Whether you serve it as a vegetarian main or a cheesy veggie side dish, it’s one of those recipes that just works.
If you make it, let me know how it turns out—or snap a pic and tag me so I can see your version!
With love (and lots of veggies),
Nichole 💚
Baked Zucchini, Spinach, and Feta Casserole
Ingredients
- 2 tablespoons olive oil
- 3 cups baby spinach
- 2 zucchini small, diced small
- 2 yellow squash small, diced small, OR 2 more zucchini if yellow squash is unavailable.
- 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
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More Clean Eating Comfort Foods You’ll Love
If you love this baked zucchini spinach and feta casserole, you might also like to try:
- One-Pan Rustic-Style Italian Chicken
- Healthy Turkey Basil Ragu
- Broccoli and Cauliflower Casserole
- Cauliflower Fried Rice
- Slow Cooker Sweet Potato and Kale Soup
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This is a winner! If anyone is wondering a flax egg works as well. 1T flax to 2T water. Added onion and garlic with the saute as many suggested. Used 8×8 casserole dish. Thank you!
Awesome, Melody!Thanks for the great tips! We’re glad you enjoyed it 😊
Love it
LOVED this recipe!! I made quite a bit of modifications and it turned out wonderfully. I added minced garlic and onion, sliced mushrooms, and a pound of ground turkey sausage (cooked on it’s own beforehand and added to the spinach mixture before adding it all to the breadcrumbs) and only used 1 whole egg. I’ll be doubling the recipe next time ????
Fantastic, Stacy! Your additions sound AMAZING! We’re so happy you loved it! Thank you for the great feedback! ????
I have a carton of liquid egg whites on hand. How much would I use for the recipe?
Monica, This recipes doesn’t call for egg whites. If you prefer to use them, add about 1/2 cup to the mixture before baking.
Could you use Kale instead of Spinach? Would it wilt as well as Spinach
Definitely!
Looking forward to trying this recipe:)
Delicious!! Made it exactly as is, with the exception that I only had 3 zucchini and 1 cup of spinach on hand. Turned out perfectly!! Eating the leftovers, currently, and they are just as tasty!!
Awesome, Shel! We’re so glad you enjoyed it! Thanks for sharing!
This was wonderful!!
Awesome, Jo! We’re so glad you enjoyed it! Thanks for letting us know. 🙂
This was DELICIOUS. I made the following tweaks:
* Kale instead of spinach
* Mixed in a full, pulled rotisserie chicken to make it a complete meal
* Added a small chopped onion and several cloves of garlic during the sauteing
* Doubled the parmesan (I have a cheese addiction)
It was absolutely delicious and it’s definitely going in the rotation!
Awesome, Haylee! We love the idea of adding chicken (and more cheese!) We’re so glad you enjoyed it! Thanks for sharing!
Over the years I am so close to cutting all meat from my diet, especially the talk going around about fake meat . I am going to try this and just wanted to thank you for this recipe.!
I make Greek spanakopita but this looks
like a great alternative
I used fresh basil rather than the dried. All in all easy and delicious.
Awesome, Katrina! Can’t go wrong with fresh herbs! 🙂 We’re glad you enjoyed it! Thank you for the feedback!
I made this and it was delicious!!! Would definitely make again- just a couple of things to note. First, I used an 11×7 pan and it was still far too thin )not like pictures) – would either double and or make in 8×8 in the future. Used two cloves of garlic and sautéed with the veggie mixture, because I love garlic, used a healthy amount of rosemary and thyme instead of basil, followed another review and did one whole egg with one egg white and added extra breadcrumbs on the top for more crunch. Again- this was super easy and super good! Thank you for the recipe!
Jenn, Points noted. Thank you so much for the feedback.
Just made this tonight for my family and it was a 100% winner! I did add one cup of corn to the zuccini spinach mixture. So delicious! My meatasaurus family loved it. Any recipes I can find that they like is a win as I try to focus on cooking more meals that are high in fiber and lower in calories. Reducing our meat consumption is also a goal. Thank you for the wonderful recipe and this one is staying in my KEEPER files.
Hi Pamela,
Awww…thank you so much for the positive feedback. We’re so happy your family enjoyed the casserole.
We loved this recipe! The only thing I would do differently is add more eggs. Excellent flavor!
Great, Christine! You can never go wrong with more eggs! We appreciate the feedback and are so glad you enjoyed it!