Spinach Feta Bake (Print Version)
# Ingredients:
01 -
2 tablespoons of olive oil.
02 -
3 cups of fresh spinach leaves.
03 -
2 diced zucchini.
04 -
2 yellow squash (or just use extra zucchini), chopped small.
05 -
1/4 cup crumbled fat-free feta cheese.
06 -
1/4 cup grated low-fat parmesan cheese.
07 -
1/4 cup whole-wheat panko crumbs.
08 -
2 egg whites.
09 -
1/2 teaspoon kosher salt.
10 -
2 teaspoons garlic powder.
11 -
1/2 teaspoon fresh ground black pepper.
12 -
1 teaspoon dried basil.
# Instructions:
01 -
Turn on your oven to 400°F (205°C) and lightly grease a casserole dish (9x13).
02 -
Warm olive oil on medium heat in a pan. Toss in the spinach, zucchini pieces, and yellow squash cubes. Stir until the spinach shrinks and the squash gets soft. Pour off any extra liquid.
03 -
Grab a big bowl and mix the cooked squash and spinach with the feta, parmesan, breadcrumbs, egg whites, salt, garlic powder, black pepper, and basil. Stir till it’s evenly blended.
04 -
Evenly spread the mixture into the dish you prepared earlier.
05 -
Put the dish into the oven and bake for 30-40 minutes, or until the top turns golden and crispy.
06 -
Let it rest a bit before you serve it up.
# Notes:
01 -
Packed with zucchini, spinach, and feta, this dish is bursting with flavors.
02 -
A crispy, golden topping comes from the panko breadcrumbs and parmesan combo.
03 -
Works wonders as a cozy main meal or as a festive dinner side.