Lunch / Dinner
Cheesy Italian Zucchini & Spinach Bake
This veggie lasagna-ish Cheesy Italian Zucchini & Spinach Bake is creamy, cheesy, and comforting — you won't even miss the pasta.
The 30-Minute Cooking From Frozen Cookbook by Carole Jones makes getting a delicious dinner on the table in 30 minutes a breeze, and it all starts by heading to your freezer.
There are lots of benefits for using frozen ingredients. First, frozen food items are an affordable option that allows year-round access to ingredients and produce that might not be in season. And if you didn’t know, these items are picked at the peak of their freshness and then frozen. Lastly, frozen ingredients are perfect to stock your freezer due to their long shelf life. And all the recipes in this cookbook don’t require thawing. Another win in our book.
Ingredients
Good To Know
Since both frozen zucchini and frozen spinach have a high water content, be sure to use the paper towel tricks (as instructed) to keep your dish from ending up soupy.
Use vegetarian Parmesan because true Parmesan includes rennet (an animal-based enzyme) which would make this dish not vegetarian.
Instructions
Preheat oven to 450°. Coat a 7x11-inch baking dish with nonstick spray.
Place zucchini, in a single layer, on two microwave-safe plates lined with a double layer of paper towels. Microwave each plate of zucchini on high for 2 minutes. Use additional paper towels to press down on zucchini to remove excess moisture.
Microwave spinach on high for 2 minutes. Remove and drain spinach in a mesh strainer lined with a double layer of paper towels. Remove as much water as possible by squeezing spinach inside the paper towels until it stops dripping.
While zucchini and spinach are heating, mash together garlic and basil in a bowl. Add ricotta, 1 cup mozzarella, Parmesan, egg, salt, pepper, and spinach; mix well.
Spread ¾ cup marinara in prepared dish. Place half the zucchini strips to cover bottom of dish. Spread cheese mixture on top of zucchini; top cheese mixture with remaining zucchini. Spread remaining ¾ cup marinara on zucchini, then sprinkle with remaining 1 cup mozzarella.
Bake casserole until hot and bubbly around the edges, about 18 minutes; serve immediately.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 485
% Daily Value*
Total Fat 24g 36%
Saturated Fat 11g 55%
Cholesterol 83mg 27%
Sodium 1778mg 74%
Carbs 33g 11%
Protein 31g
*Percent Daily Values are based on a 2,000 calorie diet.