Prep time: 20 minutes Cook time: 55 minutes Serves: 6 to 8
Betty Purther of Auburn was looking for a zucchini casserole recipe that contained zucchini, onion, garlic, bacon and cheese, among other ingredients.
This recipe comes from Nancy Barton of Sacramento. She says she has used this recipe for some time and everyone thinks it's wonderful. Six slices of cooked, crumbled bacon can be added when adding the spinach to this dish.
3 cloves garlic
6 cups sliced zucchini (or yellow squash)
1 teaspoon dry basil (or 1 tablespoon fresh basil, chopped)
1 teaspoon dry rosemary (or 1 tablespoon fresh rosemary, chopped)
1/3 cup olive oil
Salt and pepper to taste
1 10-ounce package frozen chopped spinach, thawed and drained
½ teaspoon salt
1 cup grated Parmesan cheese, plus extra for top
Chop onion and garlic, place in bowl. Add zucchini, basil, rosemary, salt and pepper. Mix well. Heat olive oil in skillet over medium heat and add zucchini mixture. Sauté until tender. Add thawed and drained spinach. Cool. Beat eggs with ½ teaspoon salt and add to cooked zucchini mixture along with Parmesan cheese.
Place in greased 7-by-11-inch baking dish and sprinkle additional Parmesan on top. Bake at 325 degrees for about 45 minutes or until casserole is set and top is brown and puffed up.
Cut into squares and serve hot or cold.
Per serving, based on 6 servings: 308 calories; 17 grams protein;
12 grams carbohydrates; 22 grams fat (7 saturated, 13 monounsaturated,
2 polyunsaturated); 225 milligrams cholesterol; 608 milligrams sodium;
4 grams fiber; 6 grams sugar; 63 percent calories from fat