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A rectangular ceramic baking dish filled with a baked Zucchini Spinach Feta Casserole featuring visible zucchini rounds and golden-brown feta on a stone countertop.

Zucchini Spinach Feta Casserole with Fresh Dill and Golden Custard

A stunning Mediterranean-inspired Zucchini Spinach Feta Casserole featuring layers of thinly sliced zucchini, wilted spinach, and chunky feta in a rich, golden egg custard. Perfect for brunch or a healthy, low-carb dinner.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 slices
Course: Breakfast, Lunch, Main Course
Cuisine: American, Mediterranean
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs (907g) Zucchini Thinly sliced into rounds
  • 6 oz (170g) Baby Spinach Wilted and squeezed dry
  • 8 oz (226g) Feta Cheese Large chunky crumbles
  • 6 large Eggs Room temperature
  • 1 cup (240ml) Heavy Cream Full fat for best texture
  • 1/2 cup (15g) Fresh Dill Finely chopped
  • 1 tsp (5g) Black Pepper Freshly cracked

Equipment

  • 1 9x13 Rectangular Ceramic Baking Dish Essential for even heat distribution.
  • 1 Mandoline slicer Used for achieving uniform 1/8-inch zucchini rounds.
  • 1 Large Non-Stick Skillet For wilting the spinach.

Method
 

Preparation and Layering
  1. Slice zucchini into rounds and salt them for 10 minutes to draw out moisture. Pat dry.
  2. Sauté spinach in olive oil until wilted; squeeze out all liquid using a kitchen towel.
  3. Layer zucchini, spinach, and feta in a ceramic dish. Pour the egg and cream mixture over the top.
  4. Bake at 375°F (190°C) for 35-45 minutes until the custard is set and edges are golden-brown.

Notes

Always salt and dry the zucchini to prevent a watery casserole.
Let the dish rest for 10 minutes after baking for perfect slices.