Description
Tender zucchini and fresh spinach layered with crumbled feta and baked in a rich, creamy egg custard until golden and set, finished with fresh dill for a savory, satisfying bake.
Ingredients
- 3 medium zucchini, sliced into 1/4 inch rounds
- 5 oz (142g) fresh baby spinach
- 6 oz (170g) feta cheese, crumbled into large chunks
- 6 large eggs, room temperature
- 1/2 cup (120ml) heavy cream
- 2 tbsp (30ml) olive oil
- 1 tsp (1g) dried oregano
- 1/2 tsp (1g) cracked black pepper
- 1 tsp (6g) sea salt, divided
- 2 tbsp (8g) fresh dill, chopped for garnish
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Heat olive oil in a large skillet over medium heat and sauté the zucchini rounds until just tender and lightly golden, about 5-7 minutes. Season with half the sea salt.
- Add the baby spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat.
- Arrange the cooked zucchini and spinach evenly in the prepared baking dish, then scatter the feta chunks over the top.
- In a bowl, whisk together the eggs, heavy cream, remaining sea salt, oregano, and black pepper until smooth.
- Pour the egg mixture evenly over the vegetables and feta in the baking dish.
- Bake for 30-35 minutes, until the top is golden and the center is set.
- Let the casserole rest for 5-10 minutes before garnishing with fresh dill and slicing.
Notes
- Sauté the zucchini until most of its moisture has evaporated to avoid a watery casserole.
- Let the casserole rest before slicing so it holds its shape better.
- Prep Time: 15 minutes
- Cook Time: 35 minutes