Zucchini-Spinach Casserole

Name: Zucchini-Spinach Casserole
Ingredients: 2 lb. zucchini, grated; salt; 4 Tbsp. butter; 1 large onion, peeled and chopped; 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry; 1/2 tsp. paprika; freshly ground pepper to taste; 1 c. grated Swiss or Gruyere cheese; 1 c. sour cream; 1/4 c. seasoned dry bread crumbs; 2 Tbsp. grated Parmesan cheese

11 ingredients

13 steps

Ingredients

2 lb. zucchini, grated
salt
4 Tbsp. butter
1 large onion, peeled and chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
1/2 tsp. paprika
freshly ground pepper to taste
1 c. grated Swiss or Gruyere cheese
1 c. sour cream
1/4 c. seasoned dry bread crumbs
2 Tbsp. grated Parmesan cheese

Directions

1

Place grated zucchini in colander, sprinkle with salt and let stand about 45 minutes.
2

Melt 3 tablespoons butter in a large skillet.
3

Add onion.
4

Cook about 4 minutes or until onion is translucent.
5

Place zucchini between several layers of paper towels and squeeze out as much liquid as possible.
6

Add drained zucchini to skillet.
7

Cook 5 minutes, stirring constantly.
8

Add spinach, paprika and pepper to skillet.
9

Stir well.
10

Cook 4 minutes.
11

Remove skillet from heat.
12

Stir in Swiss cheese until melted.
13

Stir in sour cream.