Description
Spinach zucchini squash and feta casserole brings garden-fresh veggies together in one seriously delicious baked dish that makes weeknight dinners super simple. Melted cheese, tender vegetables, and a golden crispy top make this casserole a total crowd-pleaser your family will request again and again.
Ingredients
Scale
Main Ingredients:
- 2 small zucchini
- 2 small yellow squash
- 3 cups baby spinach
Supporting Ingredients:
- ¼ cup feta cheese crumbles
- ¼ cup parmesan cheese
- 2 egg whites
Seasoning and Binding Ingredients:
- 2 tablespoons olive oil
- ¼ cup whole-wheat panko breadcrumbs
- ½ teaspoon kosher salt
- 2 teaspoons garlic powder
- ½ teaspoon ground black pepper
Instructions
- Preheat your oven to 400°F and coat a 9×13 inch baking dish with non-stick cooking spray.
- Heat 2 tablespoons olive oil in a skillet over medium-high heat for 2 minutes.
- Dice 2 small zucchini and 2 small yellow squash into uniform small cubes.
- Sauté zucchini and squash in the hot skillet for exactly 5 minutes, stirring occasionally.
- Add 3 cups baby spinach to the skillet and cook until leaves completely wilt, about 1-2 minutes.
- Transfer sautéed vegetables to a large mixing bowl.
- Crack 2 egg whites into the vegetable mixture.
- Sprinkle ¼ cup feta cheese crumbles, ¼ cup parmesan cheese, ¼ cup whole-wheat panko breadcrumbs into the bowl.
- Season with ½ teaspoon kosher salt, 2 teaspoons garlic powder, and ½ teaspoon ground black pepper.
- Thoroughly mix all ingredients until evenly distributed.
- Spread the vegetable mixture into your prepared baking dish, smoothing the surface with a spatula.
- Bake at 400°F for 35 minutes until the top turns golden brown and edges become crispy.
- Remove from oven and let the casserole rest for 10 minutes before serving.
Notes
- Salt matters, so taste and adjust seasoning before baking to ensure the casserole has balanced flavor.
- Drain sautéed vegetables thoroughly to prevent excess moisture that could make the casserole soggy.
- Use fresh zucchini and squash for the best texture and avoid watery results by patting vegetables dry with paper towels.
- For a gluten-free version, swap breadcrumbs with almond meal or crushed gluten-free crackers to maintain the casserole’s structure.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 100 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg