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Zucchini Spinach Casserole

Dinner, Low Phosphorus, Low Sodium


Based on 6 servings per recipe.

  • 5 zucchini
  • 2 tablespoons oil
  • 1 bunch spinach or other greens
  • 1/4 teaspoon nutmeg
  • 3/4 cup grated cheese
  • 1/4 cup chopped parsley
  • 1 cup cooked wheat berries or lentils
  • 1/2 cup bread crumbs and/or wheat germ
  • 1 tablespoon butter or margarine


  1. Preheat oven to 375.
  2. Cut zucchini into 1/4-inch slices, and the green into bite-size pieces.
  3. Heat oil in heavy saucepan.
  4. Add zucchini and stir to coat with oil.
  5. Cover pan, and when zucchini begins to steam, turn down to simmer.
  6. Cook until half done (about 5 minutes).
  7. Add greens and stir until wilted.
  8. Season with salt and nutmeg.
  9. Layer half of the vegetables, half of the cheese and parsley, and all of the sprouts in a greased 9″ x 13″ baking dish.
  10. Repeat layers with remaining vegetables and cheese.
  11. Top with bread crumbs and dot with margarine.
  12. Bake for 15 minutes.

About This Recipe

This casserole is green and hearty with whole foods and seasonal vegetables.

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