Zucchini and Tomato Casserole
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Servings: 4
Ingredients
2 medium zucchinis, sliced
2 medium tomatoes, sliced
1 cup fresh spinach, chopped
1 cup shredded mozzarella cheese, low-fat
1 teaspoon dried oregano
1 teaspoon dried basil
1 clove garlic, minced
Salt and pepper to taste
1 tablespoon olive oil
Cooking spray or additional olive oil for greasing 
Instructions
Preheat the oven to 350 degrees Fahrenheit.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
Add the chopped spinach to the skillet and sauté for about 2-3 minutes until wilted. Remove from heat and set aside.
In a greased baking dish, arrange half of the sliced zucchini in an even layer. Season with salt, pepper, oregano, and basil.
Layer half of the sautéed spinach over the zucchini, followed by half of the sliced tomatoes. Sprinkle with one-third of the mozzarella cheese.
Repeat the layers with the remaining zucchini, spinach, tomatoes, and top with the remaining mozzarella cheese.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden.
Allow to cool for a few minutes before serving. Enjoy your healthy and delicious meal!
