SPINACH AND ZUCCHINI VEGETABLE BAKE

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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.

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