Description
Tender zucchini and vibrant spinach mingle in a custardy egg and feta mixture, baked until set. A golden Parmesan-breadcrumb top adds a satisfying crunch to each savory slice, with hints of oregano and garlic aroma.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium zucchini, sliced into rounds
- 4 cups fresh spinach, roughly chopped
- 4 large eggs
- 1 cup milk
- 1 cup crumbled feta cheese
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 375 degrees F and lightly grease a 9×9-inch baking dish.
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and cook for 3–4 minutes until translucent.
- Stir in minced garlic and cook for another 1 minute.
- Add zucchini slices and cook for 5–6 minutes until they begin to soften.
- Stir in chopped spinach and cook until wilted, about 2 minutes, then remove from heat.
- In a bowl, whisk together eggs, milk, oregano, red pepper flakes, salt, and black pepper.
- Stir crumbled feta into the egg mixture, then pour the mixture over the vegetables in the skillet and mix gently.
- Transfer contents to the prepared baking dish and sprinkle Parmesan and breadcrumbs evenly on top.
- Bake for 25–30 minutes until the casserole is set and the topping is golden brown.
- Let rest for 5 minutes before slicing and serving.
Notes
- For a gluten-free version, substitute gluten-free breadcrumbs
- You can swap spinach with kale or Swiss chard if preferred
- Allowing the casserole to rest helps it hold its shape when cutting
- Store leftovers in an airtight container in the refrigerator for up to three days