A Little Slice of Heaven

2 cloves garlic, minced
1 yellow onion, diced
1 large shallot, diced
1 pinch crushed red pepper flakes
5 medium-sized zucchini, shredded
3 cups baby spinach
2 tablespoons white wine
3/4 cup plain Panko bread crumbs
1/2 cup grated Parmesan cheese
2 large eggs
Salt and pepper, to taste
8 to 10 oz. feta cheese, crumbled
Olive oil

Preheat oven to 350 degrees.
Heat the olive oil, about a 1/4 cup, in a large skillet over medium-high heat. Add the garlic, onions, crushed red pepper, and shallot and saute for about 5 to 7 minutes until the garlic starts to brown and the onions are soft. Add the white wine and heat for 30 seconds. Add the zucchini and spinach and cook for about 10 minutes more, until the spinach is wilted and the zucchini is soft. Season with salt and pepper. Remove from heat and place mixture in a colander to drain off any excess liquid. In a large mixing bowl, add the Panko and Parmesan cheese. Add the zucchini mixture and the eggs mixing well to combine. Add the crumbled feta and mix again. Spray a 1-1/2 quart casserole dish with cooking spray. Spoon mixture into the prepared casserole dish, sprinkle with a bit more Parmesan, if desired, and place into the preheated oven. Bake for 30 to 40 minutes until the casserole is bubbly and the top is slightly golden brown. Remove from oven and let cool for 5 minutes before serving.