Zucchini Spinach Casserole Recipe
Prep time 20 mins cook time 30 mins.
Zucchini spinach casserole recipe. Heat oven to 350 degrees. Step 2 let sit for 30 minutes or so then squeeze out the remaining excess moisture with paper towels or a clean tea towel. The rich taste and the fine texture of this healthy and hearty casserole will conquer your heart once and for all.
Once hot add the zucchini spinach and yellow squash. This stunner is sure to wow the crowds. Artfully layered carrots zucchini and potato get roasted in the oven to a light golden color.
Slice in 1 4 inch slices and add to spinach. Thaw the spinach let drain while the zucchini is draining. Velvety spinach feta zucchini casserole is an easy to make and time saving recipe perfectly served hot and cold.
Cook and stir 3 to 4 min. Spray a 9 13 casserole dish using non stick spray and put aside. Cut off stem top and root bottom of each zucchini.
Place the grated zucchini in a large sieve or colander placed over a bowl to catch the water as the salt helps the zucchini release its moisture. Pour into a small sprayed casserole dish. In a large bowl mix spinach and zucchini with grated parmesan cheese bread crumbs oil lightly beaten eggs garlic powder salt and pepper.
Cut stem top and root bottom off onions. Step 1 grate and drain zucchini. Cut coarse stems off spinach.