spinach and zucchini vegetable bake
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.
prep time
25 Min
cook time
45 Min
method
Bake
yield
3-4 serving(s)
Ingredients
- 10 ounces package frozen spinach
- 1/2 pound zucchini
- 1/4 cup grated or shredded Parmesan cheese
- 1/4 cup seasoned dry bread crumbs
- 3 tablespoons 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 1Defrost spinach and drain well. (Get out as much water as possible.) -
Step 2Wash fresh zucchini and cut into small cubes.
-
Step 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.
-
Step 4Heat oven to 350 degrees.
-
Step 5In a large bowl, mix spinach and zucchini with grated Parmesan cheese, bread crumbs, oil, lightly beaten eggs, garlic powder, salt, and pepper.
-
Step 6Pour into a small sprayed casserole dish.
-
Step 7Bake, uncovered, 40-45 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetables
Keyword:
#spinach
Keyword:
#zucchini
Keyword:
#vegetable bake
Ingredient:
Vegetable
Method:
Bake
Culture:
American
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