Zucchini Spinach Casserole

by | Jun 25, 2019 | Recipes

Rhonda’s zucchini spinach casserole is gluten free and daiiry free, but not flavor free!!


2 Tbsp. coconut oil

3 cups baby spinach

4 small zucchini, diced small

4 small yellow squash, diced small

1 cup goat cheese, grated

3 Tbsp. ground flax seed

2 eggs

2 garlic cloves, minced

2 tsp. salt

1/4 tsp. black pepper

2 Tbsp. fresh basil, chopped

1/2 tsp. sage



  1. Preheat oven to 400 degrees.
  2. Grease a 9 x 13 casserole dish and set aside.
  3. In a large skillet, heat oil and add the spinach, zucchini and squash.  Cook 3-5 minutes, until the squash is soft.
  4. Drain off liquid and place into a large bowl.  Add remaining ingredients and combine well.  Spread into prepared dish.
  5. Bake for 30-40 minutes.


Submit a Comment

Your email address will not be published. Required fields are marked *

Ready To Feel Better?

Get A Free Consultation