Zucchini Spinach Casserole

Rhonda’s zucchini spinach casserole is gluten free and dairy free, but not flavor free!!

Ingredients:

• 2 Tbsp. coconut oil
• 3 cups baby spinach
• 4 small zucchini, diced small
• 4 small yellow squash, diced small
• 1 cup goat cheese, grated
• 3 Tbsp. ground flax seed
• 2 eggs
• 2 garlic cloves, minced
• 2 tsp. salt
• 1/4 tsp. black pepper
• 2 Tbsp. fresh basil, chopped
• 1/2 tsp. sage

Directions:

1. Preheat oven to 400 degrees.
2. Grease a 9 x 13 casserole dish and set aside.
3. In a large skillet, heat oil and add the spinach, zucchini and squash. Cook 3-5 minutes, until the squash is soft.
4. Drain off liquid and place into a large bowl. Add remaining ingredients and combine well. Spread into prepared dish.
5. Bake for 30-40 minutes.