Spinach-Zucchini Casserole

Name: Spinach-Zucchini Casserole Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 2 small zucchini shredded; 1/4 cup finely chopped onion; 1 cup bread crumbs (you could substitute rice or pasta or leave out those carbs altogether)2 cups fresh baby spinach leaves; 1 cup shredded reduced fat mozzarella cheese; 1 medium fresh tomato peeled and chopped - do not discard juice; basil; oregano; parsley; chili powder; garlic powder

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 6

Ingredients

2 small zucchini, shredded1/4 cup finely chopped onion1 cup bread crumbs (you could substitute rice or pasta or leave out those carbs altogether)2 cups fresh baby spinach leaves1 cup shredded reduced fat mozzarella cheese1 medium fresh tomato, peeled and chopped - do not discard juicebasiloreganoparsleychili powdergarlic powder

Directions

Spray casserole dish lightly with cooking spray. Make three layers: zucchini first, chopped onion, bread crumbs, sprinkling of each spice (go lighter on basil & oregano), spinach leaves, mozzarella. Before adding the last layer of mozzarella, spread the chopped tomatoes with their juice on top. Add the remaining cheese and bake in 350F oven for approximately 30 minutes until cheese is golden and casserole is bubbly.
Let the dish sit for a few minutes before serving. Makes approximately 6 half cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user ANGELAHELWIG.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 145.6
Total Fat: 4.7 g
Cholesterol: 10.2 mg
Sodium: 293.2 mg
Total Carbs: 17.7 g
Dietary Fiber: 2.2 g
Protein: 8.3 g

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