Description
A delightful casserole blending tender squash and vibrant spinach in a creamy, comforting bake. Perfect for a weeknight meal or a special gathering.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chopped zucchini or yellow squash
- 4 cups fresh spinach
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in the chopped squash and cook until slightly tender, about 8-10 minutes.
- Add spinach to the skillet and cook until wilted, about 2-3 minutes.
- In a bowl, combine ricotta cheese, Parmesan cheese, heavy cream, nutmeg, salt, and pepper.
- Stir the squash and spinach mixture into the cheese mixture until well combined.
- Transfer the mixture to a greased baking dish.
- Top with shredded mozzarella cheese.
- Bake for 20-25 minutes, or until bubbly and golden brown.
- Let stand for a few minutes before serving.
Notes
- You can use a mix of zucchini and yellow squash for added color and flavor.
- For a richer flavor, add a pinch of dried thyme or oregano to the cheese mixture.
- If you prefer a crispier topping, you can add a layer of breadcrumbs mixed with melted butter over the mozzarella cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 35mg