spinach and zucchini vegetable bake

★★★★★ 4 Reviews
Robyn1757 avatar
By Robyn Bruce
from Middletown, PA

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.

— The Test Kitchen @kitchencrew
★★★★★ 4 Reviews
serves 3-4
prep time 25 Min
cook time 45 Min
method Bake

Ingredients For spinach and zucchini vegetable bake

  • 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

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

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