Mediterranean Zucchini, Yellow Squash & Spinach Bake

Fresh zucchini, yellow squash, spinach, feta, and Parmesan come together in this Mediterranean-inspired vegetable bake. Light enough for a weeknight side dish yet satisfying enough for a vegetarian meal, it's a delicious way to make the most of summer produce.

Introduction

When gardens and farmers markets are overflowing with summer squash, this Mediterranean Zucchini, Yellow Squash & Spinach Bake is one of my favorite ways to enjoy the season. Tender zucchini and yellow squash are combined with wilted spinach, tangy feta, Parmesan, herbs, and whole-wheat panko before being baked until lightly golden. The result is a simple, comforting dish that highlights fresh vegetables while offering plenty of savory flavor.

Whether served alongside grilled chicken or seafood or enjoyed as a light vegetarian lunch, this casserole is an easy recipe you'll find yourself making throughout zucchini season.

🌿 Mindful Morsel

Zucchini, yellow squash, and spinach are excellent sources of vitamins, minerals, antioxidants, and fiber. Their high water content makes this dish both light and satisfying, while feta and Parmesan add flavor without requiring large amounts of cheese. Using whole-wheat panko provides a little extra fiber and texture for a balanced bite.

Recipe Information

Servings: 6
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes
Calories: Approximately 150 per serving

Ingredients

2 tablespoons olive oil
3 cups baby spinach
2 medium zucchinis
2 medium yellow squash
or substitute 2 additional zucchini
4 cloves garlic, minced
½ cup feta cheese crumbles (increase or decrease amount based on the size of your squash and zucchini)
½ cup grated Parmesan cheese (increase or decrease amount based on the size of your squash and zucchini)
¼ cup whole-wheat panko breadcrumbs
2 egg whites
½ teaspoon kosher salt
1 teaspoon garlic powder
½ teaspoon black pepper
1 teaspoon dried basil
Optional: 1 tablespoon chopped fresh basil for garnish

Instructions

Preheat: Preheat the oven to 400°F. Lightly coat a 9x13-inch baking dish with cooking spray.
Prep: Wash squashes and zucchinis then chop into roughly ¼ - ½ inch pieces.
Sauté: Heat the olive oil in a large skillet over medium heat. Add the zucchini and yellow squash and cook for about 4–5 minutes until they begin to soften.
Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant.
Wilt: Add the spinach and continue cooking for another 2–3 minutes until wilted.
Drain: Transfer the vegetables to a colander and allow them to drain for several minutes. Gently press out any excess liquid to prevent the casserole from becoming watery.
Mix: In a large mixing bowl, combine the cooked vegetables, feta, Parmesan, whole-wheat panko, egg whites, garlic powder, salt, pepper, and dried basil. Stir until everything is evenly incorporated.
Transfer: Spread the mixture evenly into the prepared baking dish.
Bake: Bake for 30–40 minutes, or until the casserole is set and the top is lightly golden.
Rest: Allow the casserole to cool for about 5 minutes before serving.
Garnish: Sprinkle with fresh basil, if using.

Tips/Notes

Removing excess moisture from the cooked vegetables is the key to a casserole that slices well.
English zucchini tend to hold their texture slightly better than oversized garden zucchini.
Add chopped artichoke hearts or sun-dried tomatoes for even more Mediterranean flavor.
Serve alongside grilled chicken, salmon, shrimp, or a simple green salad.
Leftovers reheat beautifully and make a wonderful lunch the next day.

Social Media Callout

Summer squash season calls for recipes like this! 🌿 This Mediterranean Zucchini, Yellow Squash & Spinach Bake is packed with vegetables, simple ingredients, and plenty of flavor. Save it for your next farmers market haul, and if you make it, tag @mmmindfulmorsels so I can see your creation!

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