Spinach And Zucchini Vegetable Bake Recipe

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Spinach and Zucchini Vegetable Bake

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:
☆☆☆☆☆ 0 votes
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

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.

About this Recipe

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