Zucchini Florentine
Delight in the wholesome flavors of Zucchini Florentine, a comforting casserole that elevates simple ingredients into a show-stopping dish. Featuring thin layers of tender zucchini, creamy ricotta, and nutrient-packed baby spinach, this recipe is brimming with Italian-inspired goodness. A harmonious blend of mozzarella and Parmesan creates a bubbly, golden crust, while a touch of garlic and Italian seasoning infuses the dish with irresistible aroma. Perfect for weeknight dinners or casual gatherings, Zucchini Florentine offers a lighter, low-carb alternative to lasagna, making it a satisfying choice for veggie lovers and anyone seeking a hearty yet healthy dish. Ready in under an hour and serving up to four, this layered masterpiece is sure to become a family favorite.
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Recipe Information
Ingredients
- 4 medium zucchini
- 6 cups baby spinach
- 1 cup ricotta cheese
- 0.5 cup Parmesan cheese
- 1 cup mozzarella cheese
- 1 large egg
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Slice the zucchini into thin, lengthwise strips using a mandoline or a sharp knife. Lay the strips on paper towels and sprinkle lightly with salt to draw out excess moisture. Set aside for 15 minutes, then pat dry.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the baby spinach and cook until wilted, about 3-4 minutes. Remove from heat and allow to cool slightly.
In a mixing bowl, combine the cooked spinach, ricotta cheese, half of the Parmesan cheese (reserve the other half for topping), mozzarella cheese, egg, Italian seasoning, salt, and black pepper. Mix until well combined.
Lightly grease a 9x13-inch baking dish with the remaining tablespoon of olive oil. Arrange half of the zucchini slices in a single layer along the bottom of the dish.
Spread half of the spinach and cheese mixture evenly over the zucchini layer. Repeat with another layer of zucchini followed by the remaining spinach mixture.
In a small bowl, mix the breadcrumbs with the reserved Parmesan cheese. Sprinkle this mixture over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Allow the casserole to cool for 5-10 minutes before serving. Enjoy your Zucchini Florentine!
Nutrition Facts
Calories |
1775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.0 g | 133% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 11089 mg | 482% | |
| Total Carbohydrate | 130.7 g | 48% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 61.0 g | ||
| Protein | 97.4 g | 195% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 2608 mg | 201% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2182 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
