Springtime Zucchini Casserole with Sausage and Greek Yogurt

Preheat oven to 350 F and coat an 8-oz casserole dish with cooking spray. Set aside.

Heat a large pan over medium-high heat and drizzle with olive oil. Add zucchini and/or squash and cook vegetables for 8-10 minutes, or until softened. Remove from pan and place on a separate plate.

Place pan back on stove. Add sausage and cook for 3-5 minutes. Stir in chopped bread and cook for another 4-5 minutes. Add in spinach and cook for another 2 minutes. Transfer cooked zucchini back to pan and add spices to the mixture, stirring to combine. Add in Greek yogurt and stir until entire mixture is combined.

Transfer mixture to prepared baking dish and sprinkle the bread crumbs on top. Cover the dish with a sheet of foil. Cook in the preheated oven, covered, for 20 minutes. After 20 minutes, remove the foil and bake for another 10-15 minutes. Once done, remove from oven and let cool a bit or serve immediately. You can also prepare this dish in advance and reheat in the oven at 325 F until ready to serve.

(Recipe inspired by Julie at Pb Fingers).