Zucchini Spinach Feta Casserole with a Golden Cheese Crust
By Miles Carr
Prep
20 min
Cook
30 min
Total
50 min
Servings
6
Level
Easy
These zucchini and spinach feta casserole bites take 50 minutes to make, mainly because of baking time. I make these bites for quick-to-cut dinner parties and snacks featuring blackened zucchini on top of baked eggs and feta.
I stack slices of zucchini in the casserole dish after lightly cooking the zucchini in a pan. Space the zucchini slices so that the egg mixture can cook and bake up between them. The top layer of zucchini stays in place while the egg mixture bakes, creating a layered look. Dark green spinach is visible between the zucchini slices in the casserole dish, enhancing the dish's appearance with the zucchini. The dish is most appropriate for weeknight meals.
Buy a large block of feta and chop it into 1/2-inch cubes to use as a topping. I don't like to shred feta for this dish because I enjoy the browned bits. I use room-temperature eggs and cream and add the egg mixture to the casserole dish, where it turns a light yellow color.
For a main meal, I served this baked dish with Mediterranean rice and beans. I served gluten-free toasted focaccia bread with the custard in this recipe and didn't need to serve other side dishes with this dish for lunch. I garnished the dish with fresh dill immediately before serving, after the feta cheese had browned and the baked dish had been cut into squares.
Why you'll love this recipe
- 1Six slices would be enough for a small dinner. No other main dishes are needed.
- 2A single 9-by-13-inch ceramic baking dish is used to serve food both before and after baking.
- 3Most of the labor is cutting and preparing food items; baking in an oven takes 25 to 30 minutes.
- 4A cast iron skillet, sieve, mixing bowl, and baking dish are all you need to make this recipe.
- 5The checkered skin of zucchini can be cut into squares and used as part of a dish for lunch or brunch.
- 6Fresh vegetables, eggs, cream, and feta are all required ingredients for this recipe.
Ingredients
- •3 medium zucchini (sliced into 1/4-inch rounds)
- •5 oz fresh baby spinach (142 g)
- •6 oz feta cheese (170 g, crumbled into large 1/2-inch chunks)
- •6 large eggs (room temperature)
- •½ cup heavy cream (120 ml, room temperature)
- •2 tbsp extra virgin olive oil (30 ml)
- •1 tsp dried oregano (1 g)
- •½ tsp cracked black pepper (1 g)
- •1 tsp sea salt (6 g, divided)
- •2 tbsp fresh dill (8 g, chopped for garnish)
Instructions
- 1
Toss the zucchini rounds with 1/2 teaspoon salt and leave them in a colander for 15 minutes.
- 2
Heat the olive oil in a large cast-iron skillet over medium-high heat. Sear the zucchini in batches for 2 minutes per side, until the edges are charred and golden-brown, then set the rounds on paper towel.
- 3
Add the spinach to the same skillet and cook for about 60 seconds, just until wilted. Transfer it to a sieve and press out all the liquid.
- 4
Whisk the eggs, heavy cream, dried oregano, and cracked black pepper in a large mixing bowl until pale yellow and fully aerated.
- 5
Lightly grease a 9×13-inch white rectangular ceramic baking dish.
- 6
Arrange half of the wilted spinach in the bottom of the baking dish.
- 7
Pour half of the egg custard over the spinach.
- 8
Layer the charred zucchini rounds in overlapping rows across the dish.
- 9
Tuck the remaining spinach between the zucchini slices.
- 10
Scatter the feta chunks over the top, leaving some pieces high on the zucchini rounds.
- 11
Bake in a preheated 375°F (190°C) oven for 25 to 30 minutes, until the center is set and does not jiggle when the dish is gently shaken.
- 12
During the last 3 minutes, turn on the broiler if you want more browned feta peaks.
- 13
Remove the casserole from the oven and rest it for 5 minutes.
- 14
Sprinkle the chopped fresh dill over the surface just before serving.
FAQ
Nutrition (per serving)
285
Calories
Reviews
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