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Baked Zucchini, Spinach, and Feta Casserole

Baked Zucchini, Spinach, and Feta Casserole

A delicious baked zucchini, spinach, and feta casserole that's healthy and easy to make.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Course main dish
Cuisine Mediterranean
Servings 6 cups
Calories 162 kcal

Equipment

  • large skillet
  • Casserole dish

Ingredients
  

Vegetables

  • 2 tablespoons olive oil
  • 3 cups baby spinach fresh
  • 2 small zucchini, diced small
  • 2 small yellow squash, diced small OR 2 more zucchini if yellow squash is unavailable.

Cheeses and Binders

  • ¼ cup feta cheese crumbles, fat-free
  • ¼ cup parmesan cheese, low-fat, grated
  • ¼ cup whole-wheat panko breadcrumbs
  • 2 egg whites

Spices

  • ½ teaspoon kosher salt
  • 2 teaspoons garlic powder
  • ½ teaspoon ground black pepper
  • 1 teaspoon dried basil leaves

Instructions
 

Preparation Steps

  • Preheat the oven to 400 degrees. Spray a 9 x 13 inch casserole dish with non-stick spray and set aside.
  • In a large skillet, heat the olive oil. Once hot, add the spinach, zucchini, and yellow squash. Cook, about 5 minutes, until the spinach is wilted and squash is soft. Drain off any excess liquid and place in a large mixing bowl.
  • Add the remaining ingredients to the mixing bowl with the spinach mix. Combine well and spread the mixture in an even layer in the prepared casserole dish.
  • Bake for 30 to 40 minutes or until golden brown on top. Let cool slightly before serving.

Notes

For added flavor, consider mixing in some chopped herbs or spices according to your preference.

Nutrition

Serving: 1cupCalories: 162kcalCarbohydrates: 20gProtein: 6gFat: 8gSaturated Fat: 2gCholesterol: 9mgSodium: 326mgFiber: 1gSugar: 3g
Keyword Baked Zucchini, casserole, Feta, Healthy, spinach, vegetarian
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