Spinach Zucchini Casserole
An easy casserole dish that's perfect for a light lunch or dinner.
Ingredients
- 1 28-ounce can diced tomatoes
- 2 cloves garlic minced
- 1/2 tablespoon dried basil
- 1/2 tablespoon dried oregano flakes
- 1/2 tablespoon dried parsley
- 1 teaspoon salt
- 2-3 medium zucchini, sliced into 1/2-inch rounds (about 2-3 medium zucchini)
- 3 cups packed fresh spinach, stems removed
- 1 cup sliced onion, sliced pole-to-pole see Recipe Notes
- Cooked brown rice, lentils, or quinoa
Instructions
- Preheat oven to 350 degrees. Pour tomatoes into small saucepan, and add garlic, basil, oregano, parsley, and salt. Heat to boiling. Reduce heat, and simmer about 10 minutes.
- While sauce is cooking, prepare vegetables. Lightly coat a 9 by 13-inch casserole dish with olive oil. Place zucchini rounds on bottom of dish, stacking extra rounds to make a second layer, if needed. Spread spinach leaves and onion slices on top of zucchini.
- When sauce is done, pour sauce over all, making sure vegetables are coated with tomatoes and their juice. If using fresh tomatoes, chop tomatoes and place on top of spinach and onions. Mix tomato sauce, garlic, basil, oregano, parsley, and salt in a small bowl and pour sauce over all.
- Bake 25-30 minutes, or until zucchini is tender. Stir well before serving with cooked brown rice, lentils, or quinoa.
- Yield: 6 servings (serving size: about 1 cup)
Notes
- Serve alone or as a side dish.
- Add 1/2 cup shredded carrots, mushrooms, chopped black olives, or yellow squash.
- To slice an onion pole-to-pole, think of the onion as a globe. Trim root end (south pole) and stem end (north pole). Peel off outer layers. Cut onion in half from north pole to south pole, making a series of vertical slices perpendicular to the equator of the onion.
I have found one brand of canned tomatoes at our local health food store that don’t even contain citric acid – Woodstock Farms. Today I was there and also saw the Muir Glen brand. Thanks for posting the info and for your comments!
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Thanks! And as for the tomatoes: I used Muir Glen Organic diced tomatoes. I don’t know how widely available the brand is but they have it at the grocery stores here (we currently live in Hawaii..). The ingredients are organic tomatoes and tomato juices, sea salt, citric acid (which is a natural preservative, like putting lemon juice on sliced apples to preserve the color..), and calcium chloride (another type of salt for natural preservation). Good luck!
Priscilla, thanks for your encouragement! I’m so glad to hear that the recipes and devotionals are blessing you. Knowing that blesses me.
I pray that the Lord will continue to strenghthen you physically and spiritually as you honor Him. And, congratulations on the baby! 
Exciting!
Have you been able to find tomatoes without sugar and chemicals added? I haven’t – but the receipe looks great! Thanks!
I’ve been following your blogs (and recipes!) since the start of a church-wide 10-day Daniel Fast my church is doing and I just wanted to quickly tell you THANK YOU for the amazing recipes and daily words of inspiration! I’ve made so many of the recipes from your Almond Butter Balls (delicious!) to the hummus (who knew it was that easy?!). But, the other reason I’m writing is to say “WOW!” in regards to this recipe. I made exactly as is, serving it with brown rice, and the only change I made was to add some shredded mozzarella to the top for my non-fasting kids and hubby. Everyone loved it! My big, pregnant belly thanks you!