Zucchini Alfredo Bake

So tomorrow is my birthday! I am going out of town with my husband for the honor band concert, so I'll be straying at my mom's house since she lives up there. I have made some birthday dinner requests, and none of them are low carb... But that's what birthdays are for!
Since we will be out of town for a few days, I know that my perishables will probably not last that long. I tried to use up as many as I could in dinner tonight, and I really surprised myself- not only with how many veggies I could fit into a casserole dish, which was impressive in its own right, but also how delicious it could be.

I know I've said it before, but I will continue to say it: A low carb diet is really the diet for me. I mean, on what other diet can I savor the creamy, garlicy, cheesey flavors of alfredo sauce?

Ingredients 2 zucchini (zucchinis?), sliced or cubed Several mushrooms, sliced About a quarter of a big bag of spinach (I told you this recipe consisted of leftovers haha) 4 oz cream cheese (optional- I added it because it was already open and would have gone bad by Sunday) 1/2 jar low fat alfredo sauce Garlic powder Onion powder Salt and pepper Olive oil
Directions Preheat oven to 400. In a skillet, sautée the mushrooms and spinach in olive oil with seasonings. Add cream cheese and alfredo sauce. Stir until melted and hot. In a casserole dish, layer zucchini and alfredo mixture, ending with the alfredo. Bake for 20 minutes. To add some color, I topped it with a bit of shredded cheese and broiled it until it turned golden.
I'm glad I was able to save some of my fresh veggies instead of them going to waste. It also makes me feel good to eat such a veggie-loaded dinner tonight, because I fully intend to enjoy my not-low-carb birthday dinner!!