Description
This casserole combines tender zucchini, fresh spinach, and tangy feta cheese, baked together for a comforting and healthy dish.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 3 cups baby spinach
- 2 small zucchini, diced
- 2 small yellow squash, diced (or use extra zucchini)
- 1/4 cup feta cheese, crumbled
- 1/4 cup Parmesan cheese, grated
- 1/4 cup panko breadcrumbs
- 2 egg whites
- 1/2 teaspoon salt
- 2 teaspoons garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon dried basil
Instructions
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Preheat the Oven:
- Preheat oven to 400°F (200°C). Grease a 9×13-inch casserole dish.
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Sauté the Vegetables:
- Heat olive oil in a skillet over medium heat.
- Add zucchini, yellow squash, and spinach. Cook for 5 minutes until tender.
- Drain excess liquid.
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Combine Ingredients:
- In a bowl, mix sautéed veggies with feta, Parmesan, panko, egg whites, salt, garlic powder, pepper, and basil.
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Assemble & Bake:
- Spread the mixture in the prepared casserole dish.
- Bake for 30-40 minutes until golden brown.
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Serve:
- Let cool slightly before serving. Enjoy warm!
Notes
- Variations: Add mushrooms, bell peppers, or ricotta for extra flavor.
- Make it Crispy: Sprinkle extra Parmesan and panko on top before baking.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.