Zucchini-Spinach Casserole Recipe

Name: Zucchini-Spinach Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. zucchini, grated; salt; 4 Tbsp. butter; 1 large onion, peeled and chopped; 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry; 1/2 tsp. paprika; freshly ground pepper to taste; 1 c. grated Swiss or Gruyere cheese; 1 c. sour cream; 1/4 c. seasoned dry bread crumbs; 2 Tbsp. grated Parmesan cheese

Servings: persons

1
Place grated zucchini in colander, sprinkle with salt and let stand about 45 minutes.
2
Melt 3 tablespoons butter in a large skillet.
3
Add onion.
4
Cook about 4 minutes or until onion is translucent.
5
Place zucchini between several layers of paper towels and squeeze out as much liquid as possible.
6
Add drained zucchini to skillet.
7
Cook 5 minutes, stirring constantly.
8
Add spinach, paprika and pepper to skillet.
9
Stir well.
10
Cook 4 minutes.
11
Remove skillet from heat.
12
Stir in Swiss cheese until melted.
13
Stir in sour cream.

552

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lb. zucchini, grated, salt, 4 Tbsp. butter, 1 large onion, peeled and chopped, and more.

Yes, Zucchini-Spinach Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zucchini-Spinach Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions