Spinach and Zucchini Vegetable Bake

Robyn Bruce


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


★★★★★ 1 vote

25 Min
45 Min


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  • 10 oz
    package frozen spinach
  • 1/2 lb
  • 1/4 c
    grated or shredded Parmesan cheese
  • 1/4 c
    seasoned dry bread crumbs
  • 3 Tbsp
    canola or olive oil
  • 1
  • ·
    dash or two of garlic powder
  • ·
    salt and pepper, to taste

How to Make Spinach and Zucchini Vegetable Bake


  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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