Spinach and Zucchini Vegetable Bake
By
Robyn Bruce
@Robyn1757
11
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.
Blue Ribbon Recipe
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
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10 ozpackage frozen spinach
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1/2 lbzucchini
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1/4 cgrated or shredded Parmesan cheese
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1/4 cseasoned dry bread crumbs
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3 Tbspcanola or olive oil
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1egg
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·dash or two of garlic powder
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·salt and pepper, to taste
How to Make Spinach and Zucchini Vegetable Bake
- Defrost spinach and drain well. (Get out as much water as possible.)
- Wash fresh zucchini and cut into small cubes.
- Place zucchini in a saucepan with water to cover and bring to a boil.
Reduce heat, cover, and cook until tender, about 10 minutes. Drain. - Heat oven to 350 degrees.
- In a large bowl, mix spinach and zucchini with grated Parmesan cheese, bread crumbs, oil, lightly beaten eggs, garlic powder, salt, and pepper.
- Pour into a small sprayed casserole dish.
- Bake, uncovered, 40-45 minutes.
