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.

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


Rating:

★★★★★ 1 vote

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

How to Make Spinach and Zucchini Vegetable Bake

Step-by-Step

  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.

Printable Recipe Card

About Spinach and Zucchini Vegetable Bake

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



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