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Our Baked Zucchini, Spinach, and Feta Casserole is healthy and delicious.
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4.39 from 344 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 Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dinner, Main Course, Side Dish
Cuisine: American
Keyword: Diabetic-Friendly, Kid-Friendly, Low-Carb, Vegetarian
Servings: 6 people
Calories: 162kcal
Author: Chef Nichole


  • 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


  • 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.


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