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Squash Casserole
Ingredients
- 2 TB olive oil
- 3 C fresh baby spinach
- 2 small zucchini, diced small
- 2 small yellow squash, diced small
- 1/4 C fat free feta cheese, crumbled
- 1/4 C low-fat Parmesan cheese, grated
- 1/4 C panko bread crumbs
- 2 egg whites
- 1/2 tsp Kosher salt
- 2 tsp garlic powder
- 1/2 tsp ground black pepper
- 1 tsp dried basil leaves
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Directions
- Preheat 400 degrees. spray 9 x 13 casserole dish with non-stick spray.
- In large skillet, heat olive oil. Once hot, add the spinach, zucchini, and yellow squash. Cook, about 5 minutes, 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 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.
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