Spinach Zucchini Squash and Feta Casserole

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

4.62 from 13 votes

Spinach Zucchini Squash and Feta Casserole

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.

Prep Time10

Cook Time45

Total Time55

Course: Vegetables

Cuisine: American

Keyword: baked feta, easy squash dish, feta casserole, spinach zucchini squash and feta casserole, squash casserole, zucchini dish

Servings:

Calories: 158kcal

Author: Courtney O'Dell

Equipment

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!

Nutrition