Spinach and Zucchini Vegetable Bake

Name: Spinach and Zucchini Vegetable Bake
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 3-4
Cuisine: American
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

By Robyn Bruce
@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 vote5

Comments:

11 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
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How to Make Spinach and Zucchini Vegetable Bake

Step-by-Step

Defrost spinach and drain well. (Get out as much water as possible.)
Wash fresh zucchini and cut into small cubes.
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.
Heat oven to 350 degrees.
In a large bowl, mix spinach and zucchini with grated Parmesan cheese, bread crumbs, oil, lightly beaten eggs, garlic powder, salt, and pepper.
Pour into a small sprayed casserole dish.
Bake, uncovered, 40-45 minutes.