SPINACH AND ZUCCHINI VEGETABLE BAKE

Spinach and Zucchini Vegetable Bake image

Provided by Robyn Bruce

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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