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 |
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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. |
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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. |
Nutrients
The following values are based on a single serving of this recipe.
Calories | 273.8 kcal |
Protein | 12.8 g |
Fat | 16.9 g |
Carbohydrates | 21.3 g |
Fiber | 5.9 g |
Sugar | 4.7 g |
Published on Jul 19, 2024 by Luminița