A comforting, cheesy vegetable casserole that turns humble zucchini and spinach into a dinner superstar. Perfect as a side dish or a main for a light vegetarian meal.
History
Vegetable bakes have roots in European farmhouse cooking, where seasonal produce was layered with eggs, cream, and cheese, then baked until golden. Zucchini gained popularity in Mediterranean kitchens, while spinach brought its nutrient punch from Persian origins. Combining both into a casserole is a modern twist that merges flavor with wholesome nutrition.
Ingredients
2 medium zucchinis, sliced into thin rounds
1 medium onion, finely chopped
2 cups fresh spinach, chopped (or 1 cup frozen, thawed and drained)
3 large eggs
1 cup milk (or cream for a richer texture)
1 ½ cups shredded cheese (cheddar, mozzarella, or a blend)
2 cloves garlic, minced
1 tablespoon olive oil or butter
½ teaspoon dried thyme (or 1 tsp fresh leaves)
½ teaspoon dried oregano
Salt and black pepper, to taste
½ cup breadcrumbs (optional, for topping)
Fresh rosemary sprigs (optional, for garnish)
Instructions
Step 1 – Prep the Veggies
Wash zucchinis, trim ends, and slice into thin, even rounds.
Chop onion finely. If using fresh spinach, wash and roughly chop.
Step 2 – Sauté for Flavor
Heat olive oil or butter in a skillet over medium heat.
Add onions and cook for 3–4 minutes until soft.
Stir in garlic, zucchini slices, and spinach. Sauté for another 4–5 minutes until slightly softened but not mushy.
Step 3 – Make the Egg-Custard Base
In a large bowl, whisk together eggs, milk, thyme, oregano, salt, and pepper.
Stir in 1 cup of shredded cheese, reserving the rest for topping.
Step 4 – Assemble the Bake
Preheat oven to 180°C (350°F).
Grease a baking dish (about 8×8 inches or similar).
Spread sautéed veggies evenly in the dish.
Pour egg mixture over the top, making sure it seeps through all layers.
Sprinkle remaining cheese evenly. Add breadcrumbs if using for a crunchy top.
Step 5 – Bake to Perfection
Bake for 30–35 minutes, or until golden brown and set in the center.
Let cool for 5 minutes before serving. Garnish with fresh rosemary if desired.
Methods & Tips
For extra flavor: Add sun-dried tomatoes, feta, or roasted red peppers.
Make it dairy-free: Use almond milk and vegan cheese.
Low-carb twist: Skip breadcrumbs and use more cheese for topping.
Meal prep: This bake stores well in the fridge for 3–4 days and reheats beautifully.
Benefits
Nutrient-rich: Packed with vitamins A, C, and K, plus antioxidants from zucchini and spinach.
Protein boost: Eggs and cheese provide a satisfying protein content.
Low-calorie: A healthy yet indulgent option for dinner or lunch.
Versatile: Works as a side dish or a light vegetarian main.
Conclusion
The Zucchini and Spinach Bake is comfort food with a health halo — cheesy, golden, and deeply satisfying while sneaking in a ton of vegetables. Whether you serve it alongside grilled meats or enjoy it solo with a fresh salad, it’s a dish that’s as nourishing as it is delicious.