Mediterranean Vegetable Bake

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I absolutely love this recipe and it’s a great way to use zucchini when it’s in abundance in the middle of summer. Although truthfully, I make it with whatever vegetables I have in the fridge. I’ll swap kale, spinach and swiss chard interchangeably. Sometimes I will add eggplant. If I don’t have mushrooms around, I’ll increase the other ingredients. It’s fantastic whatever you put in it.

Ingredients:

• 1 large zucchini, diced
• 1 c mushrooms, sliced
• 1 small red onion, diced
• 2 garlic cloves, minced
• 3 c baby spinach
• 3 c kale, stems removed
• 2 Tbsp olive oil
• 1/4 c bread crumbs
• 1/4 c feta cheese
• 1/4 c parmesan cheese
• 2 egg whites
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tsp garlic powder
• 2 tsp dried basil

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Directions:

1. Preheat the oven to 400 degrees. Spray a 9 x 9 inch glass dish with non-stick spray.
2. Heat olive oil in a large frying pan and add zucchini, onion, garlic, mushrooms, spinach and kale. Cook for about 5 minutes.
3. In a large bowl, combine bread crumbs, feta cheese, parmesan cheese, egg whites, salt, pepper, garlic powder and dried basil. Add cooked vegetables and mix well.
4. Pour into prepared dish and bake for 30-40 minutes.

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Nutritional Information*

• Servings: 6
• Calories per serving: 100
• Total Fat: 2.8 g
• Saturated Fat: 1.3 g
• Total Carbohydrates: 13.1 g
• Dietary Fiber: 2.8 g
• Sugar: 3.4 g
• Protein: 7.0 g

*Nutritional Information estimated using MyFitnessPal