Spinach Zucchini Squash and Feta Casserole

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This delicious veggie packed casserole is the perfect budget friendly way to enjoy fall fresh produce. The sweet squash is perfectly complemented by the melted salty feta, save this one for your holiday table or anytime of year.

picture of spinach and zucchini feta baked casserole in a white dish on a table

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Cheesy Baked Spinach and Squash Casserole
Spinach and Feta Zucchini Casserole Recipe

picture of spinach and zucchini feta baked casserole in a white dish with a spoon scooping it

Cheesy Baked Spinach and Squash Casserole

I love squash and zucchini prepared any way. However, I have 2 kids who can be really picky about eating some vegetables straight. Since we don't eat squash and zucchini every day they tend to be pre convinced that they hate it before I even cut one up.

The key to getting my kids so many veggies in one bite is cheese. Everyone loves cheese and my kids are no exception. I use feta and parmesan cheese in this recipe to add a salty richness to the vegetables. This casserole is very budget friendly, especially when squash and zucchini are in season. It is also packed with rich vitamins and minerals to help keep your family healthy inside and out this holiday season.

picture of spinach and zucchini feta baked casserole in a white dish with a plate of squash and zucchini scooped onto it

How to Make Baked Spinach Feta and Squash Casserole

To make this recipe, you'll need:

Olive oil - oil adds richness to the vegetables and keeps things from sticking to the pan. I recommend you use a dark rich olive oil, you can substitute any oil of your choice.
Baby spinach - spinach is high in vitamin A and is one of my favorite vegetables to add alongside zucchini and squash. It releases a lot of moisture so make sure you drain the vegetables well after sauteing them.
Zucchini - zucchini has a meaty texture and slight sweetness when cooked. It releases a lot of moisture when cooked which is why I added the breadcrumbs to this casserole.
Yellow squash - yellow squash is similar in texture and flavor to zucchini but adds a nice color to this casserole.
Feta cheese - feta has a strong briney salty flavor, I always buy feta in a block that is in brine and crumble it for this casserole so it distributes evenly.
Parmesan cheese - parmesan has a nutty salty flavor which makes it ideal to pair with zucchini and squash which are milder in flavor. Make sure you use shredded or shaved parmesan for this casserole so it can melt evenly.
Panko breadcrumbs - the breadcrumbs will soak up the extra moisture from the zucchini and squash and give you a crisper top. See FAQs for gluten free alternatives.
Egg whites - egg whites has a high protein content and in this case helps everything come together into a casserole that will hold itself together when cut. I always use the two sides of the egg shells to separate my eggs, you can use a small strainer if you struggle with separating them.
Kosher salt - I use a fine grain kosher sea salt for this recipe. It draws out the flavor of all the ingredients.
Garlic powder - garlic powder is a great way to get that garlic hit without adding more moisture to this casserole.
Black pepper - black pepper will add some heat to this casserole, you can also use red pepper flakes if you prefer.

picture of spinach, cheese, zucchini wedges, olive oil, yellow squash, herbs, spices, breadcrumbs in bowls on a table

picture of olive oil, zucchini, spinach, yellow squash in a pan

picture of browned squash and spinach in a white casserole dish with breadcrumbs and cheese poured over it

picture of unbaked mixed squash casserole in a white dish

picture of baked squash casserole in a white dish

Once you’ve gathered your ingredients, we will use the following method:

Prep - Spray your 9 x 13 casserole dish with non-stick cooking spray and set it aside. Set a large skillet on medium high heat and add the oil. Once the oil is shimmering add the zucchini and squash and saute until they start to soften. Then add the spinach and cook a few more minutes until wilted.
Bake - Drain any excessive moisture from the vegetables and place them in a mixing bowl. Add the rest of the ingredients and mix until well combined. Spread the mix out in your baking dish and bake at 400 degrees for 30 - 40 minutes or until golden brown on the top.
Enjoy - Let it cool slightly before eating!

picture of a scoop of yellow and zucchini squash casserole on a white plate

Tips and Tricks to a Perfect Spinach and Feta Baked Squash Casserole and FAQs:

Here are some tips and tricks to make your casserole sing.

Remove as much excess liquid as you can. After you have cooked the vegetables, remove all the liquid. The vegetables will release more as they bake with the other ingredients but you don't want a soggy casserole.

Mix up the spices. This recipe is a great blank slate, you can add any mixture of additional spices that you like. I like to add some red pepper flakes since my kids like a little heat. I will also add basil and oregano if I am serving this with an Italian dinner.

Add some crunch! Try topping with cheese-its, goldfish crackers, Old Bay spices, fritos, crunched potato chips - go wild!

Give it some heart! Add artichoke hearts for a bit of extra flavor!

Make it keto! Swap crushed up pork rinds for a keto breadcrumb alternative.

FAQs

Can I use different cheeses?

Yes, feel free to use any kind of cheese you want as long as you use 1?2 cup of it. If you use a less salty cheese you may want to add an extra sprinkle of salt.

What can I substitute for the bread crumbs if I want to make this gluten free?

For a gluten free option, process ¼ cup of dry oatmeal in the blender until it has a flour-like consistency and use it in place of the breadcrumbs. The point of the breadcrumbs is to soak up some moisture so don't omit them completely or the casserole won't come together.

What's the best way to keep leftovers?

Leftovers can be kept in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave before serving.

What to serve with Spinach Zucchini Squash and Feta Casserole?

If you love this casserole, you should check out, Easy Sautéed Squash and Zucchini, Easy Baked Zucchini Parmesan Skillet, Easy Sheet Pan Sausage Bake Recipe, Baked Olives and Feta, Garden Vegetable Greek Salad, and Spicy Whipped Feta.

For other incredible side dishes click this link.

Spinach and Feta Zucchini Casserole Recipe

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Spinach Zucchini Squash and Feta Casserole

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Ingredients

2 tablespoons olive oil
3 cups baby spinach
2 zucchini small, diced small
2 yellow squash small, diced small
¼ cup feta cheese crumbles fat-free
¼ cup parmesan cheese low-fat, grated
¼ cup whole-wheat panko breadcrumbs
2 egg whites
½ teaspoon kosher salt
2 teaspoons garlic powder
½ teaspoon ground black pepper

Instructions

Preheat the oven to 400 degrees. Spray a 9 x 13 inch casserole dish with non-stick spray and set aside.
In a large skillet, heat the olive oil. Once hot, add the zucchini, and yellow squash. Sautee for about 5 minutes then add the spinach and cook until the spinach is wilted and squash is soft.
Drain off any excess liquid and place in a large mixing bowl.
Add the remaining ingredients to the mixing bowl with the spinach mix. Combine well and spread the mixture in an even layer in the prepared casserole dish. Bake for 30 to 40 minutes or until golden brown on top.
Let cool slightly before serving. Enjoy!