Cheesy Zucchini & Spinach Skillet Bake
A cozy, crustless oven bake filled with tender zucchini, wilted spinach, sweet onion, and melty cheese. Milk and a touch of flour create a light custardy base, making it a simple weeknight dinner or brunch dish.
50 min · easy
Ingredients
- 2 medium, grated Zucchini
- 5 oz fresh, chopped Spinach
- 1 small, finely diced Onion
- 1 cup Milk
- 1 1/2 cups, such as cheddar or mozzarella Shredded cheese
- 3 large Eggs
- 1/2 cup All-purpose flour
- 2 tbsp Olive oil
- 2 cloves, minced Garlic
- 1 tsp Salt
- 1/2 tsp Black pepper
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9-inch pie dish or oven-safe skillet with 1 tablespoon olive oil.
- Grate the zucchini, place it in a clean kitchen towel, and squeeze out as much excess moisture as possible.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes until softened.
- Add the garlic and cook for 30 seconds, then add the spinach and cook for 2 to 3 minutes until wilted. Remove from heat.
- In a large bowl, whisk together the eggs, milk, flour, salt, and pepper until smooth.
- Stir in the squeezed zucchini, spinach-onion mixture, and 1 cup of the shredded cheese.
- Pour the mixture into the prepared dish and sprinkle the remaining 1/2 cup cheese on top.
- Bake for 30 to 35 minutes, until the center is set and the top is golden. Let rest for 5 minutes before serving.
Chef's tip: Squeeze the grated zucchini really well—removing excess water keeps the bake firm and prevents it from becoming soggy.