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Baked Zucchini, Spinach, and Feta Casserole

Baked Zucchini, Spinach, and Feta Casserole

A delicious Baked Zucchini, Spinach, and Feta Casserole packed with nutrients.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Dish
Cuisine Mediterranean
Servings 6 cups
Calories 162 kcal

Equipment

  • Skillet
  • casserole dish

Ingredients
  

Vegetables

  • 2 tablespoons olive oil
  • 3 cups baby spinach
  • 2 small zucchini, diced
  • 2 small yellow squash, diced OR 2 more zucchini if yellow squash is unavailable.

Cheeses and Breading

  • ¼ cup feta cheese crumbles fat-free
  • ¼ cup parmesan cheese low-fat, grated
  • ¼ cup whole-wheat panko breadcrumbs

Other Ingredients

  • 2 egg whites
  • ½ teaspoon kosher salt
  • 2 teaspoons garlic powder
  • ½ teaspoon ground black pepper
  • 1 teaspoon dried basil leaves

Instructions
 

Cooking 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
Keyword baked zucchini, casserole, feta, healthy recipes, Spinach Casserole, vegetarian
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