Spinach and Zucchini Vegetable Bake

Robyn Bruce

By
@Robyn1757

This can be put together ahead of time-unbaked- and refrigerated. Remove from refrigerator about 1 hour before putting into oven, then proceed with baking directions.


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Serves:

3-4

Prep:

25 Min

Cook:

45 Min

Method:

Bake

Ingredients

10 oz
package frozen spinach
1/2 lb
zucchini
1/4 c
grated or shredded parmesan cheese
1/4 c
seasoned dry bread crumbs
3 Tbsp
canola or olive oil
1
egg
dash or two of garlic powder
salt and pepper to taste

Directions Step-By-Step

1
Defrost spinach and drain well. (get out as much water as possible)
2
Wash fresh zucchini and cut into small cubes.
3
Place in saucepan with water to cover and bring to a boil.

Reduce heat, cover, and cook until tender, about 10 minutes. Drain.
4
Heat oven to 350 degrees.
5
In a large bowl, mix spinach and zucchini with grated Parmesan cheese, bread crumbs, oil, lightly beaten eggs, garlic powder, salt and pepper.
6
Pour into a small sprayed casserole dish.
7
Bake, uncovered, 40-45 minutes.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American