Baked Zucchini, Spinach, and Feta Casserole
A delicious Baked Zucchini, Spinach, and Feta Casserole packed with veggies and cheesy goodness.
Equipment
- Skillet
- casserole dish
Ingredients
Vegetables
- 3 cups baby spinach
- 2 small zucchini, diced
- 2 small yellow squash, diced or 2 more zucchini if yellow squash is unavailable
Cheese and Breading
- ¼ cup feta cheese crumbles fat-free
- ¼ cup parmesan cheese low-fat, grated
- ¼ cup whole-wheat panko breadcrumbs
Other Ingredients
- 2 egg whites
- ½ teaspoon kosher salt
- 2 teaspoons garlic powder
- ½ teaspoon ground black pepper
- 1 teaspoon dried basil leaves
- 2 tablespoons olive oil
Instructions
- 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 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.
Nutrition
Serving: 1cupCalories: 162kcalCarbohydrates: 20gProtein: 6gFat: 8gSaturated Fat: 2gCholesterol: 9mgSodium: 326mgFiber: 1gSugar: 3g
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