Description
A delicious and nutritious spinach and squash casserole packed with flavors, perfect for any meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 10 ounces fresh spinach, roughly chopped
- 1 pound yellow squash, thinly sliced
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 1 large egg, lightly beaten
- Salt and black pepper to taste
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the chopped spinach to the skillet and cook, stirring occasionally, until wilted, about 3-5 minutes. Remove from heat and set aside.
- In a large bowl, combine the sliced yellow squash, ricotta cheese, Parmesan cheese, heavy cream, and the beaten egg. Stir until well combined.
- Season the squash mixture with salt and pepper to your liking.
- Gently fold in the wilted spinach and onion mixture into the squash mixture.
- Pour the entire mixture into the prepared baking dish and spread it evenly.
- Sprinkle the shredded mozzarella cheese over the top.
- Bake for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
- Let it rest for a few minutes before serving.
Notes
Don’t skip sautéing the onions, garlic, and spinach to enhance flavors. Use fresh ingredients for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg