Spinach and Zucchini Vegetable Bake #vegetarianfood

This can be place along previous time, unbaked and cold. take away from white goods concerning one hour before golf stroke into kitchen appliance, then proceed with baking directions.

This is a straightforward season entremots. an excellent formula once zucchini is in abundance. you actually style the spinach. Combined with the cheese cheese, OH my this is often an honest formula. It will create alittle batch - good for alittle family. If you've got a big crew, then double the recipe.

Also try our recipe : Best Brussels Sprouts #vegetarianfood

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

Instructions :

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

Read more our recipe : VEGAN BUFFALO CAULIFLOWER TACOS #vegetarian

Source : bit.ly/2RsW75A