4.6 from 39 votes
Spinach Zucchini Squash and Feta Casserole
This delicious veggie packed casserole is the perfect budget friendly way to enjoy fall fresh produce. The sweet squash is perfectly complemented by the melted salty feta, save this one for your holiday table or anytime of year.
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 6
Calories: 158 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 2 tablespoons olive oil
- 3 cups baby spinach
- 2 zucchini small diced small
- 2 yellow squash small diced small
- ¼ cup feta cheese crumbles fat-free
- ¼ cup parmesan cheese low-fat grated
- ¼ cup whole-wheat panko breadcrumbs
- 2 egg whites
- ½ teaspoon kosher salt
- 2 teaspoons garlic powder
- ½ teaspoon ground black pepper
Instructions
- 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 zucchini, and yellow squash. Sautee for about 5 minutes then add the spinach and cook 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 the 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. Enjoy!
Cup of Yum
Nutrition Information
Serving
1g
Calories
158kcal
(8%)
Carbohydrates
15g
(5%)
Protein
8g
(16%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
Cholesterol
10mg
(3%)
Sodium
344mg
(14%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 158
% Daily Value*
| Serving | 1g | |
| Calories | 158kcal | 8% |
| Carbohydrates | 15g | 5% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 10mg | 3% |
| Sodium | 344mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.