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A baked squash zucchini casserole with golden-brown topping

Zesty Mediterranean Squash Zucchini Casserole

This vibrant Mediterranean casserole features a delightful combination of zucchini, yellow squash, bell pepper, and feta, all bound together in a savory egg and yogurt mixture. It's a perfect light meal or side dish bursting with fresh flavors.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 people
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 2 medium zucchini sliced into ¼-inch rounds
  • 2 medium yellow squash sliced into ¼-inch rounds
  • 1 medium red bell pepper diced
  • 1 small red onion thinly sliced
Dairy & Eggs
  • ½ cup crumbled feta cheese
  • 2 large eggs
  • ½ cup plain Greek yogurt
Flavorings & Spices
  • ¼ cup Kalamata olives pitted and halved
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh oregano chopped (or 1 tsp dried)
  • 1 clove garlic minced
  • salt to taste
  • freshly ground black pepper to taste
Other
  • ¼ cup whole wheat breadcrumbs
  • 1 tablespoon olive oil

Equipment

  • large skillet
  • large bowl
  • whisk
  • 9x13 inch baking dish
  • oven

Method
 

Prep Veggies & Sauté
  1. Heat olive oil in a large skillet and sauté red onion and red bell pepper until softened (5-7 minutes).
  2. Add sliced zucchini and yellow squash, season with salt and pepper, and cook for 8-10 minutes until slightly tender; drain any excess liquid.
Mix Filling
  1. In a large bowl, whisk together eggs, Greek yogurt, lemon juice, oregano, and minced garlic.
  2. Gently fold in the cooked vegetables, feta cheese, and Kalamata olives.
Assemble & Bake
  1. Pour the mixture into a greased 9x13 inch baking dish and sprinkle with whole wheat breadcrumbs.
  2. Bake at 375°F (190°C) for 25-30 minutes, or until golden brown and bubbly, then let it stand for 5 minutes before serving.

Notes

For extra flavor, you can roast the vegetables briefly before sautéing. Serve warm as a main dish or a vibrant side. Leftovers can be stored in the refrigerator for up to 3 days.