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Baked Zucchini, Spinach, and Feta Casserole

Baked Zucchini, Spinach, and Feta Casserole
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Baked Zucchini, Spinach, and Feta Casserole is a deliciously satisfying dish that brings together fresh vegetables and creamy cheeses for a delightful meal. This casserole is not only easy to prepare but also packed with nutrients, making it an ideal choice for family dinners or weeknight meals. With its rich flavors and cheesy goodness, even the pickiest eaters will relish this veggie-packed dish. Whether served as a main course or a side, it’s versatile enough to complement any protein while providing a comforting experience.

Ingredients

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  • 2 tablespoons olive oil
  • 3 cups baby spinach
  • 2 small zucchinis, diced
  • 2 small yellow squashes or additional zucchini, diced
  • 1/4 cup fat-free feta cheese
  • 1/4 cup low-fat grated parmesan cheese
  • 1/4 cup whole-wheat panko bread crumbs
  • 2 egg whites
  • 1/2 teaspoon kosher salt
  • 2 teaspoons garlic powder
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dried basil leaves

Instructions

  1. Preheat your oven to 400°F (200°C). Spray a 9 x 13 inch casserole dish with non-stick spray.
  2. In a large skillet over medium heat, heat the olive oil. Add baby spinach, zucchini, and yellow squash. Cook for about 5 minutes until the spinach wilts and the squash softens. Drain excess liquid and transfer to a mixing bowl.
  3. In the bowl with the sautéed vegetables, add feta cheese, parmesan cheese, panko bread crumbs, egg whites, salt, garlic powder, black pepper, and basil. Mix well until fully combined.
  4. Spread the mixture evenly in the prepared casserole dish. Bake for 30 to 40 minutes or until golden brown on top. Allow to cool slightly before serving.

Nutrition

Find it online: https://cookingwithlola.com/baked-zucchini-spinach-and-feta-casserole/