Vegetarian casserole

Start off with prepping all that you need. Dice the two zucchini and two squash into cube size pieces, usually quartered, as shown.

Chop up an onion of your choice (how I chopped them is pictured). I usually have a bag of white onions on hand, so I used those, but feel free to use yellow or red. Have the two eggs in a bowl and for easy mixing add the fresh basil to the mixture, along with some salt, pepper and oregano.

Take a very large “frying” pan, largest you have, you’ll know why when you start cooking the vegetables, and heat over medium heat. Add the olive oil to the pan, then the onions. Cook onions for about 2 minutes, then add the zucchini/squash and cook for about 5 minutes, add chopped garlic till aromatic, season with a touch more salt and pepper. Slowly add the spinach. Add spinach cook a little before wilting and add more. Add spinach little by little, spinach shrinks when it starts cooking, so add more as this happens, mixing contents around as you do so. When all spinach is just wilted, empty contents into a very large mixing bowl. Allow vegetable contents to cool in the bowl, this prevents the egg from cooking when you mix it and allows you to drain the liquid. (liquid pictured in the photo, drain that.) While the mixture cools, go ahead an preheat the oven to 400°F.

Uncooked, topped with breadcrumbs and Parmesan cheese.

Slowly add the breadcrumbs (1 cup) to the mixture, add some., mix add.. etc. Do the same with the Parmesan cheese (3/4 cups). Once mixed, go ahead and beat the egg and spice mixture, add to the vegetable mixture and mix. Add the chopped feta to the mixture and again, mix them up. Grease a 9x13 casserole dish and dump mixture into casserole dish. Top dish with remaining Parmesan cheese, then the rest of the breadcrumbs.

Bake dish in oven for 25 minutes, if you plan on adding the mozzarella cheese on top, remove dish now and add the cheese, continue to bake for 5-10 minutes or until cheese is melted. (If you do NOT wish to add the additional cheese on top, cook dish for a total of 30-35 minutes.)

Ingredients

• 2 16oz bags of fresh baby spinach

• 1 tablespoon fresh basil

• 2 tablespoons fresh minced garlic

• 2 small yellow squash

• 2 small zucchini

• 1 small white onion

• 2 large eggs

• 1 teaspoon black pepper

• 1 teaspoon salt

• 1.5 cups panko bread crumbs (divided)

• 1/2 cup crumbled feta

• 1/2 cup grated Parmesan cheese (divided)

• 1/2 cup shredded mozzarella (optional)