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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Rating:
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Comments:
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

Step-By-Step

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.

About this Recipe

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