Spinach and Zucchini Vegetable Bake

8
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.

Rating:
★★★★★ 1 vote
Comments:
Serves:
3-4
Prep:
25 Min
Cook:
45 Min
Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is a simple summertime side dish. A great recipe when zucchini is in abundance. You really taste the spinach. Combined with the Parmesan cheese, oh my this is a good recipe. It does make a small batch - perfect for a small family. If you've got a big crew, then double the recipe.

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

How to Make Spinach and Zucchini Vegetable Bake

Step-by-Step

  • 1Defrost spinach and drain well. (Get out as much water as possible.)
  • 2Wash fresh zucchini and cut into small cubes.
  • 3Place zucchini in a 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.

Printable Recipe Card

About Spinach and Zucchini Vegetable Bake

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Hashtags: #spinach, #zucchini