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Golden Mediterranean Zucchini Bake with Spinach, Herbs, and Crumbled Feta

There’s something truly comforting about a warm, golden bake fresh from the oven, especially when it’s filled with vibrant veggies and fragrant herbs. This Golden Mediterranean Zucchini Bake with Spinach, Herbs, and Crumbled Feta is easy to make, packed with wholesome Mediterranean flavors, and perfect as a crowd-pleasing side or main dish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Side Dish
Cuisine: Mediterranean
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 medium zucchinis thinly sliced
  • 3 cups fresh spinach roughly chopped
  • 1 cup feta cheese crumbled
  • 1 small onion finely diced
  • 3 cloves garlic minced
  • 3 large eggs
  • 0.5 cup milk or cream for a richer texture
  • 0.25 cup Parmesan cheese grated
  • 2 tbsp olive oil plus olive oil spray for greasing
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 0.5 tsp paprika
  • salt and black pepper to taste

Equipment

  • Medium Baking Dish
  • Skillet
  • Large bowl

Method
 

  1. Step 1: Preheat oven to 375°F (190°C). Lightly grease a medium baking dish with olive oil spray.
  2. Step 2: Heat 2 tablespoons olive oil in a skillet over medium heat. Add diced onion and cook about 3 minutes until soft and translucent. Stir in minced garlic and cook 30 seconds until fragrant. Add chopped spinach and sauté until wilted, about 2 minutes. Remove from heat and let cool slightly.
  3. Step 3: In a large bowl, whisk together eggs, milk (or cream), grated Parmesan, dried oregano, dried basil, paprika, salt, and black pepper.
  4. Step 4: Layer half of the sliced zucchini evenly in the baking dish. Spread half of the spinach-onion mixture on top, then half of the crumbled feta. Repeat layers with remaining zucchini, spinach mixture, and feta.
  5. Step 5: Pour the egg mixture evenly over the layered veggies. Tap the dish gently to release air pockets.
  6. Step 6: Bake uncovered for 35–40 minutes until top is lightly golden and center is set but moist.
  7. Step 7: Let the bake rest about 10 minutes before slicing and serving.

Notes

Make it richer by using cream instead of milk. Store leftovers in an airtight container in the fridge up to 3 days. Reheat gently in oven or microwave. Freeze leftovers for up to 2 months, thaw overnight before reheating.