Best Baked Spinach And Zucchini Recipes

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LASAGNA WITH SPINACH AND ROASTED ZUCCHINI



Lasagna With Spinach and Roasted Zucchini image

You may think of lasagna as a rich, heavy dish, but it needn't be. There's no need to compensate for the absence of a traditional Bolognese sauce by packing these casseroles with pounds of ricotta and grated cheese. Some of each of those elements is welcome, but I cut the usual amounts by half in this recipe, and it was plenty satisfying. You can get ahead on lasagna by making up big batches of marinara sauce and freezing it, or in a pinch use a good commercial brand. The noodles are no-boil, which really makes these lasagnas easy to assemble. They can be made ahead and reheated, or frozen.

Provided by Martha Rose Shulman

Categories     dinner, casseroles, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
2 medium zucchini, cut in half crosswise, then cut lengthwise into 1/4-inch-thick slices
Salt and freshly ground black pepper to taste
1 pound bunch spinach, washed and stemmed, or 1/2 pound bagged baby spinach
3 cups marinara sauce, preferably homemade from fresh or canned tomatoes
8 ounces ricotta cheese
1 egg
2 tablespoons water
Pinch of cinnamon
7 to 8 ounces no-boil lasagna
4 ounces (1 cup) freshly grated Parmesan

Steps:

  • Preheat the oven to 450 degrees. Toss the zucchini with the olive oil and season to taste with salt and pepper. Line a baking sheet with parchment paper and top with the slices of zucchini. Place in the oven and roast 8 minutes. Remove from the oven, close the oven door and, using tongs, flip the zucchini slices over. Return to the oven for 5 minutes, or until the zucchini is tender when pierced with a knife and browned in spots. Remove from the oven and reduce the heat to 350 degrees.
  • Steam the spinach for 2 to 3 minutes above an inch of boiling water, just until it wilts. Rinse briefly with cold water, squeeze out excess water and chop coarsely.
  • Blend the ricotta cheese with the egg, water, cinnamon, salt and pepper. Set aside.
  • Lightly oil a rectangular baking pan. Spread a small spoonful of tomato sauce to cover the bottom of the pan. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta, then a layer of zucchini and spinach, a layer of tomato sauce and a layer of Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan.
  • Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 to 10 minutes before serving.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 8 grams, Carbohydrate 38 grams, Fat 16 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 862 milligrams, Sugar 6 grams, TransFat 0 grams

SPINACH AND ZUCCHINI VEGETABLE BAKE



Spinach and Zucchini Vegetable Bake image

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.

Provided by Robyn Bruce

Categories     Vegetables

Time 1h10m

Number Of Ingredients 8

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

Steps:

  • 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.

SPINACH AND ZUCCHINI CASSEROLE RECIPE



Spinach and Zucchini Casserole Recipe image

When I began to cook many years ago, I would often go to the library and borrow cookbooks. I enjoyed reading recipes from different authors from different parts of the world.I used to think the more ingredients in a recipe, the better the dish would taste. Time and experience has taught me that more often than not, the fewer the ingredients, the better the dish.Of course there are exceptions to this, but overall, I think it is true. One of the best suppers I make is Spinach and Zucchini Casserole, served with small red new potatoes boiled and rolled in olive oil, finely chopped garlic, salt and coarse black pepper. I like toasted rye bread on the side with homemade applesauce sweetened with brown sugar and a dash of cream for dessert.This is a supper I never tire of. Try it.*Cunningham's newest book is "Learning to Cook With Marion Cunningham" (Alfred A. Knopf, 1999).

Provided by Marion Cunningham

Categories     VEGETARIAN, VEGETABLES, SIDES

Time 1h

Yield Serves 6

Number Of Ingredients 7

2 pounds spinach
5 zucchini
2 onions
1/3 cup loosely packed fresh basil
Salt, pepper
1/4 cup olive oil
1/2 cup grated Parmesan cheese, optional

Steps:

  • Cut coarse stems off spinach. Place leaves in colander and rinse with cold water, lifting and tossing spinach to wash away grit. Shake spinach to get rid of excess water and put it in a large bowl. Set aside.
  • Cut off stem top and root bottom of each zucchini. Slice in 1/4-inch slices and add to spinach.
  • Cut stem top and root bottom off onions. Cut onions in half lengthwise from stem top down. Put each half flat side down on a cutting board and cut lengthwise in strips 1/4-inch wide, then holding strips together, cut onion in 1/4-inch strips crosswise. Add onions to bowl.
  • Stack basil leaves in a pile, and with sharp paring knife, chop into small pieces. Add to bowl. Using your hands, reach to bottom of bowl and gently toss and turn vegetables until they are well mixed. Season with salt and pepper to taste and turn to mix well.
  • Place vegetable mixture in 4-quart casserole and drizzle oil evenly over top. Cover and bake at 350 degrees, checking after 30 minutes to see if all greens seem tender and nicely blended. If they are, sprinkle cheese over top, put lid back on and bake another 5 minutes. If they aren't done, bake another 5 to 10 minutes before adding cheese. Serve hot.

SPINACH-ZUCCHINI FRITTATA



Spinach-Zucchini Frittata image

This spinach and zucchini frittata is an easy make-ahead brunch dish.

Provided by DENICED

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 55m

Yield 8

Number Of Ingredients 10

3 tablespoons unsalted butter
2 tablespoons olive oil
1 bunch fresh spinach, stems removed and leaves chopped
1 bunch scallions, minced
2 medium zucchini, shredded
9 large eggs
2 cups freshly grated Parmesan cheese
1 tablespoon dried oregano
1 pinch ground nutmeg
freshly ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Heat butter and oil in a skillet over medium heat; stir in spinach, scallions, and zucchini. Saute until zucchini has softened, 7 to 10 minutes. Remove from heat and squeeze vegetables to remove as much moisture as possible. Allow to cool.
  • Meanwhile whisk eggs in a large bowl. Add Parmesan cheese, oregano, nutmeg, and pepper. Stir in cooled vegetables. Pour egg mixture into the prepared baking dish.
  • Bake in the preheated oven until eggs are set and the top is puffed and golden, about 30 minutes. Allow to cool. Cut into 8 squares and serve warm or at room temperature.

Nutrition Facts : Calories 264 calories, Carbohydrate 7 g, Cholesterol 238.3 mg, Fat 19.4 g, Fiber 2.5 g, Protein 17.2 g, SaturatedFat 8.5 g, Sodium 458.4 mg, Sugar 2.4 g

ZUCCHINI AND SPINACH CASSEROLE



Zucchini and Spinach Casserole image

Make and share this Zucchini and Spinach Casserole recipe from Food.com.

Provided by SnowHat

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 (10 ounce) package frozen chopped spinach
1/2 teaspoon nutmeg
2 cups zucchini
2 tablespoons water
1 teaspoon margarine
1 teaspoon seasoning salt
1/2 cup parmesan cheese
1/2 cup swiss cheese

Steps:

  • Preheat oven to 350°F.
  • Cook spinach according to package instructions. Drain; add nutmeg.
  • Slice Zucchini.
  • Grate Parmesan and Swiss (amounts in recipe for grated cheese).
  • Combine zucchini, water, margarine, and seasoned salt in skillet. Cover; steam for 5 minutes.
  • Mix Parmesan and Swiss cheeses. In 8-inch casserole, layer spinach, zucchini, and cheese.
  • mixture. Bake for 20 minutes.

Nutrition Facts : Calories 147.1, Fat 9, SaturatedFat 5, Cholesterol 23.4, Sodium 287.1, Carbohydrate 6.5, Fiber 2.9, Sugar 2.1, Protein 12

CREAMY ZUCCHINI AND SPINACH PASTA BAKE



Creamy Zucchini and Spinach Pasta Bake image

Enjoy Italian fare at home with our Creamy Zucchini and Spinach Pasta Bake! You'll love the taste of this spinach pasta bake and how easy it is to make.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 12 servings, about 1 cup each

Number Of Ingredients 9

3 cups cavatappi, uncooked
1 onion, chopped
2 zucchini, cut lengthwise in half, then sliced crosswise
1 cup sliced fresh mushrooms
1 pkg. (6 oz.) baby spinach leaves
1 jar (24 oz.) CLASSICO Marinara with Plum Tomatoes & Olive Oil Pasta Sauce
1 container (15 oz.) ricotta cheese
1 tsp. dried Italian seasoning
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided

Steps:

  • Heat oven to 375°F.
  • Cook pasta in large saucepan as directed on package, omitting salt.
  • Meanwhile, cook and stir onions in large nonstick skillet on medium heat 3 to 4 min. or until crisp-tender. Add zucchini and mushrooms; cook 3 to 4 min. or until zucchini is crisp-tender, stirring frequently. Add half the spinach; cook 2 to 3 min. or just until wilted. Repeat with remaining spinach. Remove from heat.
  • Drain pasta. Add to vegetable mixture in skillet along with the pasta sauce, ricotta, Italian seasoning and 1 cup mozzarella; mix lightly.
  • Spoon into 13x9-inch baking dish sprayed with cooking spray; top with remaining mozzarella.
  • Bake 20 to 25 min. or until casserole is heated through and mozzarella is melted.

Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g

CREAMY ZUCCHINI & SPINACH RIGATONI



Creamy Zucchini & Spinach Rigatoni image

Get 'em to say Yes! to zucchini and spinach with this creamy spinach-rigatoni pasta dish. Creamy Zucchini & Spinach Rigatoni is great for weeknights.

Provided by My Food and Family

Categories     Thanksgiving Recipes

Time 40m

Yield 6 servings, 1-1/3 cups each

Number Of Ingredients 12

3 cups (1/2 of 16-oz. pkg.) rigatoni pasta, uncooked
1 tsp. oil
1 zucchini, sliced
1/2 lb. sliced fresh mushrooms
2 cloves garlic, minced
1 Tbsp. flour
1/4 tsp. each dried basil leaves, dried oregano leaves and crushed red pepper
1 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 pkg. (6 oz.) baby spinach leaves
1/4 cup KRAFT Grated Parmesan Cheese
1-1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided

Steps:

  • Heat oven to 375ºF.
  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat oil in large skillet on medium heat. Add zucchini, mushrooms and garlic; cook 3 to 4 min. or until zucchini is crisp-tender, stirring frequently. Add flour and seasonings; cook and stir 1 min. Stir in broth; cook 2 to 3 min. or until thickened, stirring frequently. Add Neufchatel; cook and stir 2 to 3 min. or until melted.
  • Drain pasta. Add to zucchini mixture along with the spinach, Parmesan and 1/2 cup mozzarella; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining mozzarella.
  • Bake 10 min. or until mozzarella is melted.

Nutrition Facts : Calories 330, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 460 mg, Carbohydrate 35 g, Fiber 3 g, Sugar 3 g, Protein 19 g

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