SPINACH AND ZUCCHINI VEGETABLE BAKE
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
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.
ZUCCHINI AND SPINACH CASSEROLE
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
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
VEGETARIAN SPINACH & ZUCCHINI CASSEROLE
Make and share this Vegetarian Spinach & Zucchini Casserole recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
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.
- Serve with small red new potatoes boiled and rolled in olive oil, finely chopped garlic, salt and coarse black pepper.
Nutrition Facts : Calories 234.9, Fat 14.9, SaturatedFat 2.1, Sodium 206.1, Carbohydrate 22.2, Fiber 8.6, Sugar 7.6, Protein 10.1
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