Description
A delightful casserole combining fresh zucchini, creamy ricotta, and earthy spinach, perfect as a side or light main dish.
Ingredients
Scale
- 3 cups shredded zucchini
- 1 cup ricotta cheese
- 2 cups fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the shredded zucchini, ricotta cheese, chopped spinach, Parmesan cheese, and mozzarella cheese. Stir until evenly mixed.
- In a separate bowl, beat the eggs, then add garlic powder, onion powder, salt, and pepper. Mix well.
- Pour the egg mixture into the zucchini mixture and stir gently until well combined.
- Grease a baking dish with olive oil and spread the zucchini mixture evenly in the dish. Bake for 30-35 minutes, or until set and golden on top.
- Let the casserole cool for a few minutes before slicing and serving.
Notes
Drain excess moisture from the zucchini before mixing to prevent a soggy casserole. Experiment with different cheese or additional veggies for variation.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 140mg