Baked Zucchini, Spinach, and Feta Casserole

4.46 from 425 votes

This dish packs a hearty dose of veggies and all the cheesy goodness that you look for in a casserole.

Prep Time10

Cook Time45

Total Time55

Course: Dinner, Main Course, Side Dish

Cuisine: American

Keyword: Diabetic-Friendly, Kid-Friendly, Low-Carb, Vegetarian

Servings: people

Calories: 162kcal

2 tablespoons olive oil
3 cups baby spinach
2 zucchini small, diced small
2 yellow squash small, diced small, OR 2 more zucchini if yellow squash is unavailable.
1/4 cup feta cheese crumbles fat-free
1/4 cup parmesan cheese low-fat, grated
1/4 cup whole-wheat panko breadcrumbs
2 egg whites
1/2 teaspoon kosher salt
2 teaspoons garlic powder
1/2 teaspoon ground black pepper
1 teaspoon dried basil leaves

Preheat the oven to 400 degrees. Spray a 9 x 13 inch casserole dish with non-stick spray and set aside.
In a large skillet, heat the olive oil. Once hot, add the spinach, zucchini, and yellow squash. Cook, about 5 minutes, until the spinach is wilted and squash is soft. Drain off any excess liquid and place in a large mixing bowl.
Add the remaining ingredients to mixing bowl with the spinach mix. Combine well and spread the mixture in an even layer in the prepared casserole dish. Bake for 30 to 40 minutes or until golden brown on top. Let cool slightly before serving.

SmartPoints (Freestyle): 5