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Close up of baked Zucchini Spinach Feta Casserole showing the overlapping zucchini rounds and golden egg binder.

Zucchini Spinach Feta Casserole: The Ultimate Mediterranean Bake

This Zucchini Spinach Feta Casserole features roasted zucchini slices, wilted spinach, and browned feta cheese in a custardy egg binder. A low-carb, Mediterranean-inspired dish perfect for brunch or a light, healthy vegetarian dinner.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 slices
Course: Breakfast, Dinner, Lunch
Cuisine: Mediterranean
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Casserole Components
  • 2 large Zucchini approx 600g, sliced into thin rounds
  • 5 oz Fresh Baby Spinach 142g
  • 6 oz Feta Cheese 170g, crumbled into large chunks
  • 8 large Eggs
  • 1/4 cup Heavy Cream 60ml
  • 1 tsp Dried Oregano
  • 1/2 tsp Cracked Black Pepper
  • 2 tbsp Olive Oil 30ml

Equipment

  • 1 Rectangular Ceramic Baking Dish
  • 1 Large Skillet

Method
 

Preparation
  1. Preheat oven to 400°F (200°C). Roast zucchini rounds with olive oil and salt for 12-15 minutes until edges are charred.
  2. Sauté spinach in a skillet until wilted; squeeze out all excess moisture using a sieve.
  3. Whisk eggs, cream, oregano, and black pepper until pale yellow and frothy.
  4. Layer zucchini, spinach, and feta in a ceramic dish. Pour egg mixture over. Bake at 375°F (190°C) for 25-30 minutes until feta peaks are browned.

Notes

Always roast the zucchini first to prevent a watery casserole.
Squeeze the wilted spinach thoroughly to ensure the egg binder sets firmly.