2yellow squashsmall, diced small, OR 2 more zucchini if yellow squash is unavailable.
1/4cupfeta cheese crumblesfat-free
1/4cupparmesan cheeselow-fat, grated
1/4cupwhole-wheat panko breadcrumbs
1/2teaspoonground black pepper
1teaspoondried 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.