Creamy Spinach and Zucchini Yam Bake

This creamy spinach and zucchini yam bake combines traditional comfort food with a modern twist. Featuring tender yams, sautéed spinach, and zucchini, all blended with smooth cream cheese, this dish offers a delightful balance of flavors and textures. It's perfect as a side dish or a light main course, meeting vegetarian dietary requirements.

Ingredients:

• 2 medium yams, peeled and diced
• 1 cup fresh spinach, chopped
• 1 medium zucchini, sliced
• 4 oz cream cheese, softened
• 2 spring onions, finely chopped
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 teaspoon garlic powder (optional)
• 1/4 teaspoon paprika (optional)
• 1/4 cup grated cheese (optional, for topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a pot, bring water to a boil and add the diced yams. Cook for about 10-15 minutes or until tender. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add the spring onions and sauté for 2 minutes until softened.
4. Add the sliced zucchini and cook for another 3-4 minutes until slightly tender. Stir in the chopped spinach and cook until wilted.
5. In a large bowl, combine the cooked yams, sautéed vegetables, cream cheese, garlic powder, paprika, salt, and pepper. Mix well until everything is well incorporated.
6. Transfer the mixture into a greased baking dish. If desired, sprinkle grated cheese on top.
7. Bake in the preheated oven for 20-25 minutes or until heated through and the top is slightly golden.
8. Let it cool for a few minutes before serving.