Baked Zucchini Spinach and Feta Casserole
This dish packs a hearty dose of vegetables, meanwhile minding all of the cheesy goodness you search for in a casserole. Made with low-fat feta and parmesan, this recipe also utilizes whole-wheat bread-crumbs to keep things light.
Ingredients
- 3 cups baby-spinach
- ¼ cup fat-free feta-cheese crumbled
- 2 small yellow-squash diced small
- ¼ cup low-fat parmesan-cheese grated
- 2 small zucchini diced small
- ½ cup whole wheat panko bread crumbs
- 1 tsp dried-basil leaves
- 2 egg-whites
- 2 tsp garlic-powder
- ½ tsp ground black-pepper
- ½ tsp kosher-salt
Instructions
- Preheat the oven to 400°F. Spray a 9×13" casserole-dish using non-stick spray and put aside.
- In a large-skillet heat olive-oil. Once hot, add the zucchini, spinach and yellow-squash.
- Then cook for 5minutes, till spinach is wilted and squash is soft. Drain off any excess liquid & put in a large mixing-bowl.
- Add the remaining ingredients into mixing-bowl with the spinach mix. Blend well & spread the mixture in an even layer in the prepared casserole-dish.
- Bake for 30-40minutes till golden-brown on top. Let cool slightly before serving.