How do I keep my zucchini casserole from being watery?

The key to a non-watery casserole is removing moisture from the zucchini and spinach before baking. Toss sliced zucchini rounds with salt and let them sit for 15 minutes, then pat them completely dry before searing. Also, wilt the spinach and squeeze out every drop of excess liquid using a fine-mesh sieve or clean kitchen towel.

Can I make zucchini spinach feta casserole ahead of time?

You can prep the components a day in advance by salting and searing the zucchini, wilting the spinach, and whisking the egg custard, storing them separately in the refrigerator. However, for the best visual presentation with the golden cheese crust, you should assemble and bake the casserole just before serving. Leftover baked casserole can be refrigerated for up to three days.

What is the best feta cheese for baking?

For the best golden crust and creamy texture, use a block of authentic feta cheese stored in brine, and crumble it into large chunks yourself. Avoid pre-crumbled feta, as it contains anti-caking agents that prevent it from melting and browning properly during baking.

How do I get a golden cheese crust on my casserole?

To achieve a golden-brown cheese crust, scatter large, hand-crumbled chunks of feta cheese on top of the shingled zucchini, leaving some pieces sitting high on the vegetable surface. Bake the casserole at 375°F (190°C) for 25 to 30 minutes until the custard is set, then optionally use the broiler for the last 3 minutes to brown the exposed feta peaks.

Zucchini Spinach Feta Casserole With Golden Cheese Crust: A Healthy Mediterranean Bake

Name: Zucchini Spinach Feta Casserole with a Golden Cheese Crust
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 3 medium Zucchini, Sliced into 1/4 inch rounds; 5 oz Baby Spinach, 142g, fresh; 6 oz Feta Cheese, 170g, crumbled into large chunks; 6 large Eggs, Room temperature; 1/2 cup Heavy Cream, 120ml; 2 tbsp Olive Oil, 30ml; 1 tsp Dried Oregano, 1g; 1/2 tsp Cracked Black Pepper, 1g; 1 tsp Sea Salt, 6g, divided; 2 tbsp Fresh Dill, 8g, chopped for garnish

Ingredients

Scale

Main Ingredients
3 medium Zucchini, Sliced into 1/4 inch rounds
5 oz Baby Spinach, 142g, fresh
6 oz Feta Cheese, 170g, crumbled into large chunks
6 large Eggs, Room temperature
1/2 cup Heavy Cream, 120ml
2 tbsp Olive Oil, 30ml
1 tsp Dried Oregano, 1g
1/2 tsp Cracked Black Pepper, 1g
1 tsp Sea Salt, 6g, divided
2 tbsp Fresh Dill, 8g, chopped for garnish

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Instructions

Prep Zucchini and Spinach
1-Salt the zucchini rounds and let sit: Salt the zucchini rounds and let sit for 15 minutes. Pat dry, then sear in olive oil in a skillet until charred and golden-brown.
2-In the same skillet, wilt the spinach: In the same skillet, wilt the spinach. Transfer to a sieve and squeeze out every drop of excess moisture.

Assemble and Bake
3-Whisk eggs, cream, oregano, and black pepper: Whisk eggs, cream, oregano, and black pepper until fully combined and aerated.
4-Layer spinach and custard in a ceramic: Layer spinach and custard in a ceramic dish, then shingle the zucchini rounds on top. Scatter chunky feta over the surface.
5-Bake at 375°F (190°C) for 25-30 minutes: Bake at 375°F (190°C) for 25-30 minutes until the center is set and feta is slightly browned.
6-Finish with a light scatter of fresh: Finish with a light scatter of fresh chopped green dill before serving.

Last Step:

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Prep Time: 20 min
Cook Time: 30 min
Method: bake

Nutrition

Calories: 285