Baked Zucchini, Spinach, and Feta Casserole
The Baked Zucchini, Spinach, and Feta Casserole is a delightful fusion of fresh vegetables and rich cheeses, offering a nutritious and flavorful dish suitable for any meal. This casserole combines tender zucchini, vibrant spinach, and tangy feta cheese, all baked to perfection, making it a wholesome choice for those seeking a balanced diet.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 tablespoons olive oil
- 3 cups baby spinach
- 2 small zucchini, diced
- 2 small yellow squash, diced (or substitute with additional zucchini)
- 1/4 cup fat-free feta cheese crumbles
- 1/4 cup low-fat grated Parmesan cheese
- 1/4 cup whole-wheat panko breadcrumbs
- 2 egg whites
- 1/2 teaspoon kosher salt
- 2 teaspoons garlic powder
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried basil leaves
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a 9 x 13-inch casserole dish with non-stick spray.
- In a large skillet, heat olive oil over medium heat. Add spinach, zucchini, and yellow squash; cook for approximately 5 minutes until the spinach is wilted and the squash is tender. Drain any excess liquid.
- Transfer the cooked vegetables to a large mixing bowl. Add feta cheese, Parmesan cheese, breadcrumbs, egg whites, garlic powder, dried basil, salt, and black pepper. Mix until well combined.
- Spread the mixture evenly in the prepared casserole dish.
- Bake for 30 to 40 minutes, or until the top is golden brown. Allow the casserole to cool slightly before serving.
Notes
- For added flavor, consider incorporating fresh herbs such as dill or parsley.
- To make the dish gluten-free, substitute whole-wheat panko breadcrumbs with gluten-free breadcrumbs.
- This casserole pairs well with a side of grilled chicken or can be enjoyed on its own for a vegetarian meal.
