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Herbed Vegetable Squares

 Herbed Vegetable Squares
Flavorful veggies form the foundation for this side dish that I like to serve with beef and chicken. You could use this as an appetizer, too.
6-8 ServingsPrep: 30 min. Bake: 25 min. + standing

Ingredients

  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2 tablespoons canola oil
  • 1-1/2 cups chopped zucchini
  • 1 package (9 ounces) frozen cut green beans, thawed
  • 1 large onion, chopped
  • 1/4 cup water
  • 1 garlic clove, minced
  • 1-1/2 teaspoons dried basil
  • 1-1/2 teaspoons salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 4 eggs, lightly beaten
  • 1/4 cup grated Parmesan cheese
  • Paprika

Directions

  • In a large skillet, saute spinach in oil for 2 minutes. Stir in the
  • zucchini, beans, onion, water, garlic, basil, salt, pepper and
  • nutmeg. Cover and simmer for 10 minutes, stirring occasionally.
  • Remove from the heat.
  • In a small bowl, add eggs; gradually stir in 1-1/2 cups hot vegetable
  • mixture. Return all to pan and mix well. Transfer to a greased
  • 11-in. x 7-in. baking dish.
  • Place in a 13-in. x 9-in. baking dish; fill the larger dish with hot

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Herbed Vegetable Squares (continued)

Directions (continued)

  • water to a depth of 1 in. Bake at 350° for 25-30 minutes or
  • until a knife inserted near the center comes out clean. Sprinkle
  • with cheese and paprika. Let stand 10 minutes before cutting. Yield:
  • 6-8 servings.
Nutritional Facts: 1 serving (1/2 cup) equals 110 calories, 7 g fat (2 g saturated fat), 108 mg cholesterol, 589 mg sodium, 6 g carbohydrate, 3 g fiber, 6 g protein.