One more week, another cooler cabinet filled to the overflow with greenhouse zucchini. Sound well-known? To enjoy a reprieve from our standard thing (practically day by day in the late spring) manner to concoct the zucchini, we arranged this Spinach and Zucchini Vegetable Bake goulash.
Zucchini has never tasted so great! The spinach as well! Also, perhaps the Parmesan. Also, the onions, and garlic. Alright, everything. The mix is impeccable.
This is a straightforward late spring side dish. An extraordinary formula when zucchini is in bounty. You truly taste the spinach. Joined with the Parmesan cheddar, goodness my this is a decent formula. It makes a little clump - ideal for a little family. In the event that you have a major group, at that point twofold the formula.
Also try our recipe Mexican Casserole with Roasted Corn and Peppers
A great recipe when zucchini is in abundance. You really taste the spinach. Perfect summer zucchini side dish! Yum!
Ingredients
- 10 oz package frozen spinach
- 1/2 lb zucchini
- 1/4 c grated or shredded Parmesan cheese
- 1/4 c seasoned dry bread crumbs
- 3 Tbsp canola or olive oil
- 1 egg
- dash or two of garlic powder
- salt and pepper, to taste
Instructions
- Defrost spinach and drain well. (Get out as much water as possible.)
- Wash fresh zucchini and cut into small cubes.
- 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.
- Heat oven to 350 degrees.
- In a large bowl, mix spinach and zucchini with grated Parmesan cheese, bread crumbs, oil, lightly beaten eggs, garlic powder, salt, and pepper.
- Pour into a small sprayed casserole dish.
- Bake, uncovered, 40-45 minutes.
- Serve and enjoy!
Read more our recipe : Keto Spinach Pie
For more detail : https://bit.ly/2RsW75A
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