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Zucchini Spinach Feta Casserole showing overlapping thin green zucchini rounds and golden-brown toasted feta chunks.

Zucchini Spinach Feta Casserole: The Ultimate Healthy Mediterranean Bake

This Zucchini Spinach Feta Casserole features layered thin zucchini rounds, wilted spinach, and toasted feta in a savory egg custard. A low-carb, keto-friendly Mediterranean dish perfect for brunch or a healthy dinner.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 slices
Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: American, Mediterranean
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Produce
  • 3 medium Green Zucchini thinly sliced into rounds
  • 10 oz Fresh Baby Spinach 285g
  • 2 cloves Garlic minced
Dairy
  • 6 large Eggs
  • 1/2 cup Heavy Cream 120ml, or whole milk
  • 6 oz Feta Cheese 170g, crumbled
Pantry
  • 1 tsp Dried Oregano Flakes
  • 1/2 tsp Cracked Black Pepper
  • 1/2 tsp Sea Salt

Equipment

  • 1 White Ceramic Casserole Dish 9x13 inch rectangular dish
  • 1 Mandoline slicer For uniform zucchini rounds
  • 1 Large Skillet To wilt the spinach

Method
 

Preparation
  1. Slice zucchini into 1/8-inch rounds. Salt them in a colander for 10 minutes, then pat completely dry with a towel.
  2. Sauté minced garlic in olive oil, add baby spinach until wilted. Squeeze out excess moisture and layer in the bottom of the ceramic dish.
Assembly & Baking
  1. Whisk eggs, cream, oregano, pepper, and half the feta. Pour over the spinach.
  2. Arrange zucchini rounds in an overlapping pattern on top. Sprinkle with remaining feta.
  3. Bake at 375°F (190°C) for 30-35 minutes until the custard is set and zucchini edges are charred.

Notes

Dry the zucchini thoroughly to prevent sogginess.
Use high-quality block feta for better toasted crusts.