Zucchini Feta Bake (Savory, Fluffy & Golden!)

Looking for a summer bake that’s equal parts creamy, herby, and satisfying? This Zucchini Feta Bake is exactly what you’re craving. It’s soft inside, slightly crispy on the edges, and packed with layers of shredded zucchini and tangy feta. Whether you’re hosting brunch, meal-prepping for the week, or just in need of something fresh and savory this dish delivers big flavor with minimal fuss.

this Recipe

What is Zucchini Feta Bake?

Zucchini Feta Bake is a Mediterranean-inspired casserole made with grated zucchini, crumbled feta cheese, eggs, and a touch of dill. It’s a simple oven dish with a beautiful contrast of textures moist and fluffy in the center with golden crisp edges. Perfect warm, at room temperature, or chilled for leftovers.

Inspired by Greek cuisine but versatile enough for any season, this savory bake comes together in five easy steps and works as a main or side dish.

Why You’ll Love This Recipe

• Packed with summer freshness from zucchini and herbs
• Rich, creamy center thanks to crumbled feta
• Naturally gluten-free and vegetarian
• Delicious hot or cold, perfect for meal prep
• Ready in just one bowl and one baking dish

Anything but boring!!

What It Tastes Like

Soft, herby, and comforting with just the right tang from the feta. The top turns golden and slightly crisp while the interior stays moist from the zucchini and eggs. Every bite is tender, light, and full of flavor. You’ll definitely want seconds.

Benefits of Making This Zucchini Feta Bake

• High in protein from eggs and cheese
• Rich in vitamins A and C from zucchini
• Great way to use up a bumper crop of zucchini
• Kid-friendly and crowd-approved
• Stores beautifully for days

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Ingredients You’ll Need

To achieve the same thick, golden layers and creamy interior as shown, here’s exactly what you need:

• 3 medium zucchini, shredded (moisture squeezed out)
• 1 cup crumbled feta cheese
• 4 large eggs
• 1/2 cup plain Greek yogurt
• 1/4 cup chopped fresh dill (or parsley)
• 1 teaspoon baking powder
• 1/3 cup all-purpose flour (or almond flour for GF)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: 1/4 teaspoon garlic powder or onion powder for extra flavor

You can easily substitute feta with ricotta or goat cheese. Want more texture? Add a sprinkle of grated Parmesan on top before baking!

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Tools You’ll Need

• Box grater or food processor (for shredding zucchini)
• Mixing bowl
• 8×8 or 9×9 inch baking dish
• Spatula or wooden spoon
• Cheesecloth or clean towel (to wring out zucchini)

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Step-by-Step Instructions

This recipe is built around five visual and practical steps to match what you see above.

Step 1: Ingredients Laid Out

Gather everything on the counter. Make sure your zucchini is grated and the liquid is squeezed out well using a towel. This keeps the bake from turning watery.

Step 2: Mixing the Batter

In a large bowl, whisk the eggs. Add yogurt, feta, herbs, baking powder, salt, pepper, and any optional seasonings. Stir in the zucchini and flour until just combined. The batter will look thick and slightly chunky.

Step 3: Batter in Baking Dish

Grease your baking dish lightly and pour in the batter. Use a spatula to smooth the top. For that signature look, dot the surface with extra chunks of feta.

Step 4: Freshly Baked Out of Oven

Bake at 375°F (190°C) for 35–40 minutes, or until golden brown on top and fully set in the center. Let it rest for 10 minutes before slicing. The aroma at this point is amazing herby, cheesy, and rich.

Step 5: Sliced and Plated

Cut into squares and serve warm or room temperature. Each slice holds together beautifully, and those flecks of green from the zucchini make it just as pretty as it is delicious.

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What to Serve with Zucchini Feta Bake

This dish pairs beautifully with:

• Tomato cucumber salad with red wine vinaigrette
• Toasted pita or warm crusty bread
• Greek-style roasted potatoes
• Fresh olives or a lemony hummus
• A chilled glass of white wine or lemonade

Make it the star of brunch or an elegant side at dinner.

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Helpful Tips for Success

• Squeeze zucchini well: Too much moisture = soggy bake
• Don’t overmix: Gentle folding gives a fluffier texture
• Use whole-milk yogurt: Adds creaminess and body
• Rest before slicing: It sets as it cools, giving cleaner cuts
• Double the recipe if serving more than 4—it disappears fast

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Storage Instructions

• Fridge: Store in an airtight container up to 4 days
• Freezer: Wrap slices individually and freeze for up to 2 months
• Reheat: Warm in a 300°F oven for 10 minutes or microwave until heated through

It’s even better the next day!

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Frequently Asked Questions

Can I use another cheese instead of feta?
Yes! Ricotta, goat cheese, or even shredded cheddar work well here.

Can I make this gluten-free?
Absolutely—swap all-purpose flour with almond or chickpea flour.

How do I make this dairy-free?
Try vegan feta and non-dairy yogurt. The bake may be slightly softer but still delicious.

Can I add other vegetables?
Definitely—shredded carrots, spinach, or sautéed leeks make great additions.

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Final Thoughts

Zucchini Feta Bake is the kind of dish that surprises people—it looks simple but tastes like something you’d get from a cozy Greek bistro. The creamy filling, the herby aroma, the slightly crisp top… every detail makes it worth baking again and again.

Perfect for busy weeknights, weekend brunches, or picnics, this bake is everything you want from a summer dish.

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Nutritional Info (approximate per slice)

• Calories: 180
• Protein: 9g
• Carbohydrates: 7g
• Fat: 13g
• Fiber: 1g
• Sugar: 2g

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August 3, 2025 by Melissa