Baked Zucchini, Spinach, and Feta Casserole
Baked Zucchini, Spinach, and Feta Casserole is a delicious and nutritious dish loaded with veggies and cheesy goodness.
Equipment
- oven
- Large skillet
- casserole dish
Ingredients
- 2 tablespoons olive oil
- 3 cups baby spinach
- 2 small zucchini, diced small
- 2 small yellow squash, diced small OR 2 more zucchini if yellow squash is unavailable
- ¼ cup feta cheese crumbles fat-free
- ¼ cup parmesan cheese low-fat, grated
- ¼ cup whole-wheat panko breadcrumbs
- 2 large egg whites
- ½ teaspoon kosher salt
- 2 teaspoons garlic powder
- ½ teaspoon ground black pepper
- 1 teaspoon dried basil leaves
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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