VEGETARIAN SPINACH & ZUCCHINI CASSEROLE
Make and share this Vegetarian Spinach & Zucchini Casserole recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut coarse stems off spinach.
- Place leaves in colander and rinse with cold water, lifting and tossing spinach to wash away grit.
- Shake spinach to get rid of excess water and put it in a large bowl.
- Set aside.
- Cut off stem top and root bottom of each zucchini.
- Slice in 1/4-inch slices and add to spinach.
- Cut stem top and root bottom off onions.
- Cut onions in half lengthwise from stem top down.
- Put each half flat-side down on a cutting board and cut lengthwise in strips 1/4-inch wide, then holding strips together, cut onion in 1/4-inch strips crosswise.
- Add onions to bowl.
- Stack basil leaves in a pile, and with sharp paring knife, chop into small pieces.
- Add to bowl.
- Using your hands, reach to bottom of bowl and gently toss and turn vegetables until they are well mixed.
- Season with salt and pepper to taste and turn to mix well.
- Place vegetable mixture in 4-quart casserole and drizzle oil evenly over top.
- Cover and bake at 350 degrees, checking after 30 minutes to see if all greens seem tender and nicely blended.
- If they are, sprinkle cheese over top, put lid back on and bake another 5 minutes.
- If they aren't done, bake another 5 to 10 minutes before adding cheese.
- Serve hot.
- Serve with small red new potatoes boiled and rolled in olive oil, finely chopped garlic, salt and coarse black pepper.
Nutrition Facts : Calories 234.9, Fat 14.9, SaturatedFat 2.1, Sodium 206.1, Carbohydrate 22.2, Fiber 8.6, Sugar 7.6, Protein 10.1
ZUCCHINI AND SPINACH CASSEROLE
Make and share this Zucchini and Spinach Casserole recipe from Food.com.
Provided by SnowHat
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Cook spinach according to package instructions. Drain; add nutmeg.
- Slice Zucchini.
- Grate Parmesan and Swiss (amounts in recipe for grated cheese).
- Combine zucchini, water, margarine, and seasoned salt in skillet. Cover; steam for 5 minutes.
- Mix Parmesan and Swiss cheeses. In 8-inch casserole, layer spinach, zucchini, and cheese.
- mixture. Bake for 20 minutes.
Nutrition Facts : Calories 147.1, Fat 9, SaturatedFat 5, Cholesterol 23.4, Sodium 287.1, Carbohydrate 6.5, Fiber 2.9, Sugar 2.1, Protein 12
SPINACH AND ZUCCHINI CASSEROLE RECIPE
When I began to cook many years ago, I would often go to the library and borrow cookbooks. I enjoyed reading recipes from different authors from different parts of the world.I used to think the more ingredients in a recipe, the better the dish would taste. Time and experience has taught me that more often than not, the fewer the ingredients, the better the dish.Of course there are exceptions to this, but overall, I think it is true. One of the best suppers I make is Spinach and Zucchini Casserole, served with small red new potatoes boiled and rolled in olive oil, finely chopped garlic, salt and coarse black pepper. I like toasted rye bread on the side with homemade applesauce sweetened with brown sugar and a dash of cream for dessert.This is a supper I never tire of. Try it.*Cunningham's newest book is "Learning to Cook With Marion Cunningham" (Alfred A. Knopf, 1999).
Provided by Marion Cunningham
Categories VEGETARIAN, VEGETABLES, SIDES
Time 1h
Yield Serves 6
Number Of Ingredients 7
Steps:
- Cut coarse stems off spinach. Place leaves in colander and rinse with cold water, lifting and tossing spinach to wash away grit. Shake spinach to get rid of excess water and put it in a large bowl. Set aside.
- Cut off stem top and root bottom of each zucchini. Slice in 1/4-inch slices and add to spinach.
- Cut stem top and root bottom off onions. Cut onions in half lengthwise from stem top down. Put each half flat side down on a cutting board and cut lengthwise in strips 1/4-inch wide, then holding strips together, cut onion in 1/4-inch strips crosswise. Add onions to bowl.
- Stack basil leaves in a pile, and with sharp paring knife, chop into small pieces. Add to bowl. Using your hands, reach to bottom of bowl and gently toss and turn vegetables until they are well mixed. Season with salt and pepper to taste and turn to mix well.
- Place vegetable mixture in 4-quart casserole and drizzle oil evenly over top. Cover and bake at 350 degrees, checking after 30 minutes to see if all greens seem tender and nicely blended. If they are, sprinkle cheese over top, put lid back on and bake another 5 minutes. If they aren't done, bake another 5 to 10 minutes before adding cheese. Serve hot.
BAKED SPINACH AND ZUCCHINI
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-14-by-2-inch oval baking dish, or six individual cast-iron pans, with 2 tablespoons of the melted butter and set aside.
- Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium-high heat. Add the scallions and zucchini and saute for 2 minutes. Add the garlic and cook for one minute. Lightly press most of the water out of the spinach and add it to the pan. Add the rice, basil, parsley, nutmeg, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and toss well. Transfer to the prepared baking dish.
- In a medium bowl, whisk together the eggs, cream, the -remaining 2 tablespoons melted butter, and the 1/4 cup Parmesan. Pour the mixture over the spinach and zucchini and smooth the top. Sprinkle with some extra Parmesan and the Gruyere. Bake for 20 to 30 minutes, until a knife inserted in the center comes out clean.
CREAMY ZUCCHINI AND SPINACH PASTA BAKE
Enjoy Italian fare at home with our Creamy Zucchini and Spinach Pasta Bake! You'll love the taste of this spinach pasta bake and how easy it is to make.
Provided by My Food and Family
Categories Home
Time 1h
Yield 12 servings, about 1 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Cook pasta in large saucepan as directed on package, omitting salt.
- Meanwhile, cook and stir onions in large nonstick skillet on medium heat 3 to 4 min. or until crisp-tender. Add zucchini and mushrooms; cook 3 to 4 min. or until zucchini is crisp-tender, stirring frequently. Add half the spinach; cook 2 to 3 min. or just until wilted. Repeat with remaining spinach. Remove from heat.
- Drain pasta. Add to vegetable mixture in skillet along with the pasta sauce, ricotta, Italian seasoning and 1 cup mozzarella; mix lightly.
- Spoon into 13x9-inch baking dish sprayed with cooking spray; top with remaining mozzarella.
- Bake 20 to 25 min. or until casserole is heated through and mozzarella is melted.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
SPINACH AND ZUCCHINI VEGETABLE BAKE
This is a simple summertime side dish. A great recipe when zucchini is in abundance. You really taste the spinach. Combined with the Parmesan cheese, oh my this is a good recipe. It does make a small batch - perfect for a small family. If you've got a big crew, then double the recipe.
Provided by Robyn Bruce
Categories Vegetables
Time 1h10m
Number Of Ingredients 8
Steps:
- 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. Reduce heat, cover, and cook until tender, about 10 minutes. Drain.
- 4. Heat oven to 350 degrees.
- 5. In a large bowl, mix spinach and zucchini with grated Parmesan cheese, bread crumbs, oil, lightly beaten eggs, garlic powder, salt, and pepper.
- 6. Pour into a small sprayed casserole dish.
- 7. Bake, uncovered, 40-45 minutes.
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