time saving meal prep system

Zucchini Spinach and Feta Casserole – CE

Zucchini Spinach and Feta Casserole - CE
salad, whole wheat dinner roll
Zucchini Spinach and Feta Casserole - CE
salad, whole wheat dinner roll

Ingredients

Prep
  • 3 C baby spinach
  • 2 zucchini
  • 2 yellow squash
  • 1/4 C crumbled feta cheese fat free
  • 1/4 C grated Parmesan cheese low-fat
  • 1 t dried basil
  • 2 t garlic powder
  • 1/2 t ground black pepper
  • 1/2 t salt
On Cooking Day
  • 1 T extra-virgin olive oil
  • cooking spray
  • 1/2 C whole wheat Panko bread crumbs
  • 2 egg whites
  • 6 C green salad
  • 1 pkg whole wheat dinner rolls

Instructions

To Assemble
  1. Add spinach to a large zipper bag. Dice zucchini and yellow squash into small cubes, and add to the spinach.
  2. Add the next six ingredients to a medium bowl with a lid. Stir to combine and cover with the lid.
To Cook
  1. Spray a casserole dish with cooking spray, and set aside.
  2. Add olive oil to a large skillet, and warm over medium high heat. Add the spinach mixture to the skillet, and cook for 4-6 minutes, or until the zucchini and squash begin to soften and spinach wilts. Drain off liquid, and add the vegetables to the casserole dish.
  3. Add bread crumbs, egg whites, and cheese mixture to the casserole dish. Stir well.
  4. Bake at 400 for 30-40 minutes, or until the casserole begins to brown. Let cool for 3-5 minutes before serving with salad and whole wheat dinner rolls.

Ingredients

Prep
  • 3 C baby spinach
  • 2 zucchini
  • 2 yellow squash
  • 1/4 C crumbled feta cheese fat free
  • 1/4 C grated Parmesan cheese low-fat
  • 1 t dried basil
  • 2 t garlic powder
  • 1/2 t ground black pepper
  • 1/2 t salt
On Cooking Day
  • 1 T extra-virgin olive oil
  • cooking spray
  • 1/2 C whole wheat Panko bread crumbs
  • 2 egg whites
  • 6 C green salad
  • 1 pkg whole wheat dinner rolls

Instructions

To Assemble
  1. Add spinach to a large zipper bag. Dice zucchini and yellow squash into small cubes, and add to the spinach.
  2. Add the next six ingredients to a medium bowl with a lid. Stir to combine and cover with the lid.
To Cook
  1. Spray a casserole dish with cooking spray, and set aside.
  2. Add olive oil to a large skillet, and warm over medium high heat. Add the spinach mixture to the skillet, and cook for 4-6 minutes, or until the zucchini and squash begin to soften and spinach wilts. Drain off liquid, and add the vegetables to the casserole dish.
  3. Add bread crumbs, egg whites, and cheese mixture to the casserole dish. Stir well.
  4. Bake at 400 for 30-40 minutes, or until the casserole begins to brown. Let cool for 3-5 minutes before serving with salad and whole wheat dinner rolls.