Baked Zucchini Spinach and Feta Casserole

Lolita

Baked Zucchini Spinach and Feta Casserole

5 from 1 vote

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.

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Servings: 6

Calories: 162

Ingredients Method

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

Method

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.