Vegetable Gratin with Baked Veggies

A delightful dish of mixed vegetables baked to perfection with Parmesan cheese and herbs.

Ingredients

6	medium zucchini (about 1 lb.), diced
	coarse salt
1	lb spinach, washed
1	medium onion, chopped
5	tablespoons olive oil (plus extra for baking)
3	garlic cloves, minced
½	cup grated Parmesan cheese
2	tablespoons grated Parmesan cheese
2	eggs, lightly beaten
2	tablespoons chopped fresh parsley or 2 fresh basil
1	cup cooked garbanzo beans
	freshly ground pepper

Instructions

• 1. Dice the zucchini into 1/2-inch pieces, place in a colander, sprinkle with salt, and allow to drain for 20 minutes.
  2. Remove any long stems from the spinach.
  3. In a pot, wilt the spinach with the water that clings to the leaves and a pinch of salt; then, drain and let it cool.
  4. Squeeze out excess water from the spinach and roughly chop it.
  5. In a skillet, saute the onion in 3 tablespoons of olive oil over low heat for 20 minutes until soft and pale gold.
  6. Pat dry the zucchini with paper towels, add to the onions, and saute for 10 minutes.
  7. Add the chopped spinach and minced garlic, saute for an additional 2-3 minutes.
  8. Transfer the mixture to a bowl and let it cool.
  9. Combine the vegetables with 1/2 cup of Parmesan, lightly beaten eggs, chopped parsley, garbanzo beans, salt, and pepper.
  10. Lightly oil a shallow, round baking dish; fill it with the spinach mixture.
  11. Sprinkle the top with 2 tablespoons of Parmesan and drizzle with 2 tablespoons of olive oil.
  12. Bake in a preheated oven at 375°F for 45 minutes to 1 hour until a golden crust forms.
  13. Allow the gratin to cool slightly before serving at room temperature.

Jul 19, 2024