Hello from TINA KASHIAN! My garden is still producing zucchini and a few herbs. Sadly, my garden tomatoes are finished. But I do enjoy zucchini, both green and yellow. My mother used to bake this Mediterranean casserole, and I was thrilled when my own attempt came out just as good. This casserole is easy to make during a busy weeknight and full of flavor. I hope you try the recipe and enjoy the casserole as well.
Ingredients:
2 Tablespoons Extra Virgin Olive Oil
2 small yellow zucchini, diced small
2 small green zucchini, diced small
3 cups baby spinach
¼ cup feta cheese crumbled
½ cup Panko bread crumbs
2 egg whites
2 fresh basil leaves, finely chopped
2 tsp garlic powder
½ tsp black pepper
½ tsp salt
Directions:
Preheat oven to 400 degrees Fahrenheit. Spray a 9 x 13” casserole dish with non-stick cooking spray and set aside. Dice green and yellow zucchini.
In a large skillet heat the olive oil. Once hot, add the yellow and green zucchini and spinach. Cook for five minutes or until the spinach is wilted and the squash can be pierced with a fork.
Drain off any excess liquid. Set aside in a large mixing bowl. And the remaining ingredients into the mixing bowl. Mix well. Spread the mixture in an even layer in the prepared casserole dish.
Bake for 30-40 minutes until golden brown on top. Enjoy!
What is your favorite casserole?
Please share for a chance to win a signed, print copy of “Mistletoe, Moussaka, and Murder” (U.S. Only to win). Please leave an email address to enter. Good luck!
MISTLETOE, MOUSSAKA AND MURDER.
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Not
even her impending nuptials can keep Lucy Berberian, manager of her
family-owned Kebab Kitchen, from the Jersey Shore’s annual Polar Bear Plunge.
But her dive into the icy ocean is especially chilling when she finds a fellow
swimmer doing the dead man’s float—for real . . .
Who would kill a man in cold blood during Ocean Crest, New Jersey’s most
popular winter event? When Lucy learns the victim is Deacon Spooner, the
reception hall owner who turned up his nose—and his price—at her wedding plans,
she can’t help wondering who wouldn’t kill the pompous caterer . . .
Perhaps the culprit is the wedding cake baker whose career Deacon nearly
destroyed? Or the angry bride whose reception he ruined? With her maid of
honor, Katie, busily planning Lucy’s wedding without her, Lucy will have to get
to the bottom of this cold-hearted business in time for Kebab Kitchen’s
mouthwatering Christmas celebration—and before her hometown’s holiday spirit
washes out to sea . . .
Recipes included
Tina Kashian writes the Kebab Kitchen Mediterranean mystery series, and her first book, Hummus and Homicide, spent six weeks on the B&N bestseller list. Tina is an attorney and a mechanical engineer whose love of reading for pleasure helped her get through years of academia. Tina spent her childhood summers at the Jersey shore building sandcastles, boogie boarding, and riding the boardwalk Ferris wheel. She also grew up in the restaurant business, as her Armenian parents owned a restaurant for thirty years. Tina still lives in New Jersey with her supportive husband and two daughters.
You can also connect with Tina at:
Website:
www.tinakashian.com
Facebook:
https://www.facebook.com/TinaKashianAuthor/
Twitter:
https://twitter.com/TinaKashian1
Instagram: https://www.instagram.com/tinakashian/
Thank you for the Mediterranean Zucchini, Spinach and Feta Casserole recipe. As one that grows a garden, I know you can always use another squash recipe. This one sounds yummy and I saved it to my Pinterest file.
ReplyDeleteOn of my favorite casseroles is this one. I can eat it hot, cold, fresh or leftover (if there are any). I'm often asked for the recipe when I carry it to a potluck.
Green Bean & Shoepeg Corn Casserole
Serves 8
Ingredients
1 can French style green beans, drained
1 can white shoepeg corn, drained
1 can celery soup, undiluted
1 ½ cups grated Mild Cheddar
½ cup sour cream
½ cup chopped onion
1 can water chestnuts, finely chopped
1 roll or tube of Ritz crackers
1 stick of butter, melted
Spray casserole dish with non-stick spray.
Place drained green beans in casserole dish.
Top with drained shoepeg corn.
In bowl mix celery soup, cheddar cheese, sour cream, onions and water chestnuts until combined. Spoon on top of veggies in casserole dish.
Crumble crackers in bowl and drizzle with melted butter. Stir to coat crackers. Sprinkle over top of cheese mixture in casserole dish.
Bake in a 350 degree oven uncovered for 40 minutes.
Thank you for the fabulous chance to win a copy of "MISTLETOE, MOUSSAKA AND MURDER". I would love the opportunity to read and review.
2clowns at arkansas dot net
Hi Kay! Thank you for sharing your recipe. I enjoy casseroles and will try it!
DeleteMy favorite casserole is Chicken and Rice!
ReplyDelete3 cup chicken cooked and diced
1 package dry onion soup mix
1 can cream of mushroom soup
1 can cream of chicken soup
2 1/4 cup milk
3/4 cup sour cream
1/2 cup water
2 cup minute rice uncooked
1/4 tsp salt
1/2 tsp pepper
Parsley and cracked black pepper for garnish optional
In a large bowl mix, all ingredients together except the parsley which is optional for garnish.
Pour into a 9×13 casserole dish that has been sprayed with nonstick spray.
Cover with foil and bake for 45 minutes at 350 degrees.
Remove the foil cover and bake for 10 minutes or until golden brown.
Thanks for the chance! Would love to read and review!!
jarjm1980(@)hotmail(dot)com
Hello! An easy chicken and rice casserole is perfect for busy weeknights. I'm going to save this one for sure.
DeleteWOW...favorite ingredients...Feta and spinach. We often make crustless spinach feta quiches. Perfect evening meal. We will try your inspiring recipe, and. anxiously wait to hear if we may be blessed with winning MISTLETOE, MUSSAKA AND MURDER, which we have not yet read, and expect to correct that faux-pas! We love moussaka also!! Thank you for sharing your writing skills with us eager readers!
ReplyDeleteluis at ole dot travel
A crestless spinach and feta quiche sounds delicious. I enjoy quiches, especially any with feta and/or bacon
DeleteDelectable casserole. We attended a wedding in August and there was a wonderful brunch with two egg casseroles. One was eggs with challah and basil which was yummy and the other was a frittata type which was delicious. I will definitely create your wonderful casserole this fall for the family to enjoy. saubleb(at)gmail(dot)com
ReplyDeleteI'm glad you want to try it. It's not hard to make and flavorful. Your egg casseroles sound yummy!
DeleteMy favorite is actually called a crust less quiche but it's cooked in a 9x13. It's got spinach, onions, cottage cheese, cheddar cheese and paremesan cheese and it sets up nicely. Best thing is that you can even eat it cold, but it's fabulous warm.
ReplyDeleteI don't really have a favorite casserole. I can't think of any casseroles that I actually make. I like casseroles, but I don't want to eat it all week.
ReplyDeletediannekc8(at)gmail(dot)com
It can be hard if you don't have enough people to eat the casserole within a day or two. But I like lunch leftovers and it makes it easier for me during the day job
DeleteThank you for the awesome Mediterranean Zucchini, Spinach and Feta Casserole. I went to the market for the ingredients and intend to make it for dinner tonight.
ReplyDeleteOne of my favorite recipes is a
Tex-Mex Tortilla Casserole
Ingredients
4 large eggs
1/4 c. half-and-half or milk
1/2 tsp. Kosher salt
1/4 c. finely chopped cilantro
1 c. shredded Mexican cheese blend
1 c. crumbled goat cheese
2 c. thinly sliced kale
1 1/2 c. chopped tomatoes
1/2 c. corn
4 c. tortilla chips
Directions
Make the egg base: Whisk eggs, half-and-half, and salt. Stir in cilantro and cheeses.
In a large bowl, combine egg base with kale, tomatoes, corn, and tortilla chips. Toss to coat.
Add veggie mixture to 2- to 2 1/2-quart baking dish. Cover and bake at 400 degrees F for 30 to 35 minutes or until egg sets and cheese melts. Uncover for last 5 minutes to brown top.
I love anything Tex-Mex and this looks delicious and would go fast in my house. Thanks for sharing
DeleteI forget to leave my email address in my comment above.
ReplyDeleteIt is sanford.angela@ymail.com
Got it. Thank you!
DeleteJust looked for the book on both the Brooklyn and Queens County library data bases. At this time neither of them have it on order. I'll see who I have to bribe for them to get copies in stock.
ReplyDeleteHi Nora. Thank you for checking. It had already released and maybe that's why. Thank you!
DeleteI like a breakfast one! I am not big on casseroles
ReplyDeleteHeather Harrisson hsdh1525@gmail.com
Hi Heather! My youngest daughter loves breakfast ones too. But she tried this recipe and liked it. Made me a happy mom
DeleteKing Ranch Chicken is my favorite casserole. It is basically a layered casserole using the ingredients of chicken enchiladas.You wilt corn tortillas in hot chicken broth. Combine cooked shredded chicken, cream of chicken soup, tomatoes with green chilies, and cooked chopped onions. Spray a casserole dish with Pam and make a first layer of torn up wilted corn tortillas. Put a layer of the chicken mixture next and top with a layer of shredded cheese. Repeat layers until the casserole dish is full, ending with a top layer of shredded cheese. Bake at 350 degrees for about an hour or until heated through. Serve and top with sour cream, sliced green and black olives, chopped tomato, shredded cheese, and sliced jalapeno peppers, if desired.
ReplyDeleteNancy
allibrary (at) aol (dot) com
Yum! We love enchiladas in my house and this would go over well. Anything with shredded chicken and shredded cheese.
DeleteMy favorite casserole is a breakfast casserole.
ReplyDeleteI press unrolled crescent rolls in the bottom of the pan. I cook about half pound bacon and half pound sausage. I scramble about 18 eggs ( depends on how much egg you want) with milk. Put the egg mixture and meats on top of the rolls. Bake at 350 for about an hour or until eggs are cooked. Top with cheddar cheese and bake until melted. Our favorites for Christmas time. Thank you. Lori Byrd
Hi Lori. I was just mentioning that my daughter loves breakfast casseroles with broccoli, eggs, and lots of cheese. It's one of the ways I get her to eat broccoli.
DeleteMy mom made a great breakfast casserole with eggs and couscous
ReplyDeleteCasserole sounds delicious! Do you think that feta could be switched to goat cheese? I am lactose intolerant & feta is often from cows, I think, since I often react to it. Have you ever had a kugel?
ReplyDeleteThank you for sharing your casserole recipe, Tina. It looks delicious..Well, I didn't grow up with casserole dishes, and it's just my husband and myself in our family, and casserole dishes are too much for us. That being said, I would love to have a few bites if I was given the opportunity..
ReplyDeletecwkuen(at)yahoo(dot)com
I love most casseroles, and this recipe looks delicious. Corn pudding is a favorite, and I especially like fresh white corn (can be frozen ) and parmesan in an untraditional variety .
ReplyDeletebrowninggloria at hotmail dot com
I'm impatient with casseroles. It seems like by the time I've done all the prep to get it ready for the oven, it should be time to eat, not wait an additional 30+ minutes!
ReplyDeleteThat said, they do tend to be yummy items.
libbydodd at comcast dot net
PS Why egg whites?
DeleteSounds delicious...going to have to try it.
ReplyDeletestrgth4yu(at)hotmail(dot)com
strgth4yu@hotmail.com
strgth4yu@hotmail.com