Description
A light and nutritious vegetable casserole made with zucchini, spinach, feta, and Parmesan, baked to perfection with a crispy topping. Perfect for meal prep, a healthy main course, or a side dish.
Ingredients
Scale
- 2 medium zucchinis, thinly sliced
- 2 cups fresh spinach, chopped
- ½ cup feta cheese, crumbled
- ¼ cup Parmesan cheese, grated
- ½ cup whole-wheat panko breadcrumbs
- 2 egg whites, lightly beaten
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried basil
Instructions
- Preheat oven to 400°F (200°C) and grease a 9×13-inch baking dish.
- Sauté zucchini and garlic in olive oil for 3-4 minutes. Add spinach and cook until wilted.
- Drain excess moisture from the vegetables to prevent sogginess.
- Mix vegetables, cheeses, breadcrumbs, egg whites, and seasonings in a large bowl.
- Spread mixture into baking dish and sprinkle with extra Parmesan and breadcrumbs.
- Bake for 30-35 minutes until golden brown on top.
- Cool for 5 minutes before serving.
Notes
- For a gluten-free option, use gluten-free breadcrumbs.
- Add red pepper flakes for extra spice.
- Store leftovers in the fridge for up to 4 days or freeze for 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish, Side Dish
- Method: Baking
- Cuisine: Mediterranean