Spinach and Zucchini Vegetable Bake
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- 10 oz
- package frozen spinach
- 1/2 lb
- 1/4 c
- grated or shredded parmesan cheese
- 1/4 c
- seasoned dry bread crumbs
- 3 Tbsp
- canola or olive oil
- dash or two of garlic powder
- salt and pepper to taste
1Defrost spinach and drain well. (get out as much water as possible)
2Wash fresh zucchini and cut into small cubes.
3Place in saucepan with water to cover and bring to a boil.
Reduce heat, cover, and cook until tender, about 10 minutes. Drain.
4Heat oven to 350 degrees.
5In a large bowl, mix spinach and zucchini with grated Parmesan cheese, bread crumbs, oil, lightly beaten eggs, garlic powder, salt and pepper.
6Pour into a small sprayed casserole dish.
7Bake, uncovered, 40-45 minutes.