Spinach and Zucchini Vegetable Bake #Vegetarian #SummerRecipe

This is a basic late spring side dish. An incredible formula when zucchini is in bounty. You truly taste the spinach. Joined with the Parmesan cheddar, gracious my this is a decent formula. It makes a little bunch - ideal for a little family. On the off chance that you have a major group, twofold the formula.

Immaculate summer zucchini side dish! Yum!

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Ingredients

• 10 oz package frozen spinach
• 1/2 lb zucchini
• 1/4 c grated or shredded Parmesan cheese
• 1/4 c seasoned dry bread crumbs
• 3 Tbsp canola or olive oil
• 1 egg
• dash or two of garlic powder
• salt and pepper, to taste

How to Make Spinach and Zucchini Vegetable Bake

1. Defrost spinach and drain well. (Get out as much water as possible.)
2. Wash fresh zucchini and cut into small cubes.
3. Place zucchini in a saucepan with water to cover and bring to a boil.
4. Reduce heat, cover, and cook until tender, about 10 minutes. Drain.
5. Heat oven to 350 degrees.
6. In a large bowl, mix spinach and zucchini with grated Parmesan cheese, bread crumbs, oil, lightly beaten eggs, garlic powder, salt, and pepper.
7. Pour into a small sprayed casserole dish.
8. Bake, uncovered, 40-45 minutes.

For more detail : bit.ly/2RsW75A

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