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Zucchini and Spinach Casserole



The perfect meatless vegetarian meal or a hearty side dish.

Zucchini and Spinach Casserole


  • Preheat oven to 425 degrees.

  • Mix first 4 ingredients in a bowl.  Set aside.

  • Saute zucchini in hot oil in a skillet over medium heat for 4 minutes.  Add spinach and cook until wilted.  Add garlic and cook for 2 minutes.

  • Spray baking dish with cooking spray.

  • Spoon 1/3 of vegetable mixture into the baking dish, top with 2 noodles and 1/3 of ricotta mixture.  Repeat twice and top with mozzarella.

  • Bake, covered with lightly greased aluminum foil (don't skip this step), for 30 minutes.

  • Remove foil and cook for 10 minutes or unitl cheese is golden and bubbly.


  • 8 oz.  whipped sour cream and chive cream cheese.

  • 15 oz. ricotta cheese

  • 1/3 fresh basil

  • 5 medium zucchini, thinly sliced

  • 2 Tbls. olive oil

  • 10 oz. fresh spinach

  • 2 garlic cloves, minced

  • 6 no-boil lasgana noodles

  • 7 oz. mozzarella cheese, shredded

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