Spinach and Zucchini Vegetable Bake
By
Robyn Bruce
@Robyn1757
10
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
Notes from the Test Kitchen:
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.
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
- 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
- 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.
