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Let's gather the ingredients for our Baked Zucchini Spinach and Feta Casserole. This dish is both tasty and healthy. Here’s what you need: - 3 medium zucchinis, thinly sliced - 2 cups fresh spinach, roughly chopped - 1 cup crumbled feta cheese - 1 cup creamy Greek yogurt - 3 large eggs - 1/2 cup freshly grated Parmesan cheese - 1 cup whole wheat breadcrumbs - 2 garlic cloves, finely minced - 1 teaspoon dried oregano - 1/2 teaspoon salt - 1/2 teaspoon freshly ground black pepper - 2 tablespoons olive oil - Fresh parsley, chopped, for garnish (optional) Each ingredient plays a special role. Zucchini brings moisture. Spinach adds nutrients. Feta gives a nice salty flavor. Greek yogurt and eggs bind everything together. Parmesan and breadcrumbs create a crispy top. Garlic, oregano, salt, and pepper enhance the taste. Make sure you have everything ready before you start. This will help you stay organized and make cooking smoother. For the full recipe, check the instructions above. Happy cooking! Set your oven to 350°F (175°C). This step gets your oven hot enough for a perfect bake. While it heats, grab a 9x9-inch baking dish and grease it with olive oil or cooking spray. In a large skillet, pour in 2 tablespoons of olive oil. Heat it over medium heat. Once hot, add 2 finely minced garlic cloves. Sauté the garlic for about 1 minute. You want it fragrant, not burnt. Add 3 thinly sliced zucchinis and 2 cups of roughly chopped spinach to the skillet. Stir the veggies for about 5-7 minutes. You want them soft and slightly wilted. Once done, take the skillet off the heat and let it cool a bit. In a large bowl, crack 3 large eggs. Whisk them until smooth. Then mix in 1 cup of creamy Greek yogurt, 1 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/2 teaspoon of freshly ground black pepper. Make sure everything is well combined. Gently fold the cooled vegetable mix into the egg mixture. Be careful not to break the zucchini too much. Next, add 1 cup of crumbled feta cheese, mixing it evenly throughout. In a separate bowl, mix 1 cup of whole wheat breadcrumbs with 1/2 cup of freshly grated Parmesan cheese. Set this aside for your casserole topping. Pour the combined zucchini and spinach mixture into your greased baking dish. Spread it out evenly. Finally, sprinkle the breadcrumb and Parmesan mixture over the top. Place the casserole in your preheated oven. Bake for 30-35 minutes. Look for a golden brown top and a set center. This shows it’s done. Once baked, carefully take it out of the oven. Let it cool for a few minutes. This makes it easier to slice into squares. If you want, add freshly chopped parsley on top for color and taste. Serve the casserole warm for a delicious meal. For the complete process, check the Full Recipe. When you pick zucchini, look for firm ones. The skin should be shiny and smooth. Avoid any that have soft spots or wrinkles. Smaller zucchinis are often sweeter. They also have fewer seeds. If you can, buy organic zucchini for better taste and health. To boost flavor, add spices like cumin or smoked paprika. Fresh herbs like basil or dill can also make a big difference. Try adding a pinch of red pepper flakes for heat. A splash of lemon juice before serving brings out the flavors too. Mixing in some sun-dried tomatoes can add a nice twist. To avoid a soggy casserole, make sure to drain excess moisture from the zucchini. After slicing, you can sprinkle salt on the zucchini and let it sit. This helps draw out water. Pat it dry with a paper towel before mixing. Use whole wheat breadcrumbs for crunch. They absorb moisture better than white ones. For the full recipe, check out the detailed instructions above. {{image_4}} You can easily add protein to your baked zucchini spinach and feta casserole. Chicken is a great choice. Cook and shred about 1 cup of cooked chicken. Fold it into the veggie mix for extra flavor. Ground turkey or beef also works well. Just brown it in the skillet before adding the vegetables. This addition makes your casserole more filling and hearty. You can swap cheese for different tastes. Try goat cheese for a tangy kick. Mozzarella will give a creamy texture and mild flavor. If you want a stronger taste, use aged cheddar. Each cheese brings a unique flavor to the dish. Experiment with different cheeses to find your perfect match! For a vegan version, you can replace dairy with plant-based options. Use silken tofu instead of eggs and Greek yogurt. Blend it until smooth to achieve a creamy texture. Swap feta with crumbled tofu or a vegan cheese alternative. This way, you enjoy the same delicious casserole without any animal products. To store leftovers, let the casserole cool first. Once it’s cool, cover it tightly with plastic wrap or aluminum foil. You can also use an airtight container. Place it in the fridge. The casserole stays fresh for about 3 to 4 days. This way, you can enjoy it again without losing flavor. If you want to freeze portions, slice the casserole first. Wrap each piece tightly in plastic wrap. Then, place the wrapped pieces in a freezer-safe bag or container. Be sure to label it with the date. The casserole can last in the freezer for up to 3 months. This is a great way to save some for later! When it’s time to eat, you can reheat the casserole. For best results, use the oven. Preheat the oven to 350°F (175°C). Place the casserole in an oven-safe dish and cover it with foil. Heat for about 20-25 minutes until warmed through. You can also use the microwave. Place a slice on a microwave-safe plate and heat for 1-2 minutes. Just be careful not to overcook it! Enjoy your Baked Zucchini Spinach and Feta Casserole again with all its tasty goodness. For the full recipe, check out the previous section. The casserole can last about 3 to 5 days in the fridge. Make sure to store it in an airtight container. This keeps flavors fresh and prevents drying out. Always let it cool before covering. Yes, you can use frozen spinach. It’s a great time-saver and easy to find. Just remember to thaw and drain it well. This step removes excess water. Too much moisture can make the casserole soggy. Fresh spinach offers a brighter flavor, but frozen works nicely too. You can tell the casserole is done when the top is golden brown. The edges should pull away slightly from the dish. A knife inserted in the center should come out clean. If it’s still wet, bake for a few more minutes. This casserole pairs well with a fresh salad or crusty bread. A light vinaigrette on the salad adds a nice touch. You can also serve it with grilled chicken or fish for protein. For a vegetarian meal, add some roasted veggies on the side. Check out the Full Recipe for more ideas on flavors! This blog post shared a tasty zucchini casserole recipe. You learned about the fresh ingredients, step-by-step cooking guide, and helpful tips. I emphasized variations and storage methods to fit your needs. In my view, this casserole is a great way to enjoy veggies. It’s simple and adaptable for any meal. I hope you try it and impress your family with this dish. Happy cooking!

Baked Zucchini Spinach and Feta Casserole

Discover a delightful recipe for Baked Zucchini Spinach and Feta Casserole that’s perfect for a nourishing meal. This simple yet flavorful dish combines fresh zucchini, spinach, and creamy feta for a wholesome side or main course. With easy steps and accessible ingredients, you’ll love how quick it is to prepare. Ready to impress your family or guests? Click through to explore the full recipe and make your dinner unforgettable!
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Ingredients
  

3 medium zucchinis, thinly sliced

2 cups fresh spinach, roughly chopped

1 cup crumbled feta cheese

1 cup creamy Greek yogurt

3 large eggs

1/2 cup freshly grated Parmesan cheese

1 cup whole wheat breadcrumbs

2 garlic cloves, finely minced

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons olive oil

Fresh parsley, chopped, for garnish (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to ensure it’s hot and ready for baking.

    Sauté the Aromatics: In a large skillet, add the olive oil and heat over medium heat. Once hot, add the minced garlic and sauté for approximately 1 minute, or until fragrant, taking care not to burn it.

      Cook the Vegetables: Next, incorporate the sliced zucchinis and chopped spinach into the skillet. Cook the mixture for about 5-7 minutes, stirring occasionally, until the vegetables soften and release some moisture. Once done, remove the skillet from heat and allow the mixture to cool slightly.

        Prepare the Egg Mixture: In a large mixing bowl, crack the eggs and whisk them together. Add in the Greek yogurt, dried oregano, salt, and black pepper. Whisk until the mixture is smooth and well combined.

          Combine Mixtures: Gently fold the cooled zucchini and spinach mixture into the egg mixture until evenly blended. Next, add the crumbled feta cheese, ensuring it is evenly distributed throughout the mixture.

            Make the Topping: In a separate bowl, mix the breadcrumbs with the grated Parmesan cheese. Set this aside as the toppings for your casserole.

              Assemble the Casserole: Grease a 9x9-inch baking dish with a bit of olive oil or cooking spray. Pour the combined zucchini and spinach mixture into the dish, spreading it out evenly. Finally, sprinkle the breadcrumb and Parmesan topping generously over the top of the mixture.

                Bake: Place the casserole in the preheated oven and bake for 30-35 minutes. It is ready when the top is golden brown and the casserole is set.

                  Cool and Slice: Once baked, carefully remove the casserole from the oven and let it cool for a few minutes before slicing into squares for serving.

                    Garnish and Serve: If desired, sprinkle freshly chopped parsley on top for a pop of color and additional flavor before serving warm.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6

                        - Presentation Tip: Serve the casserole warm on individual plates, garnished with extra parsley and a side of mixed greens for a balanced meal.