Baked Vegetable Gratin (Verdure Al Forno) |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 6 |
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In 'Cucina Fresca' Ingredients:
6 medium zucchini (about 1 lb.) |
coarse salt |
1 lb spinach, washed |
1 medium onion, chopped |
5 tablespoons olive oil (and a little more for the baking dish) |
3 garlic cloves, minced |
1/2 cup grated parmesan cheese |
2 tablespoons grated parmesan cheese |
2 eggs, lightly beaten |
2 tablespoons chopped fresh parsley or 2 tablespoons fresh basil |
1 cup cooked garbanzo beans |
freshly ground pepper |
Directions:
1. Cut the zucchini into 1/2-inch dice; place in a colander; salt, and drain for 20 minutes.
2. Cut off any long stems from the spinach.
3. Cook spinach with water that clings to the leaves in a pot, along with a little salt just until the spinach wilts; drain and let cool.
4. Squeeze out the excess water and coarsely chop.
5. Gently saute the onion in 3 tablespoons of olive oil in a skillet over low heat for 20 minutes or until the onion is soft and pale gold.
6. Meanwhile, pat the zucchini dry with paper towels; add to the onions, and saute for 10 minutes.
7. Add the spinach and garlic and saute for an additional 2-3 minutes.
8. Turn into a bowl and let cool.
9. Combine the vegetables with 1/2 cup Parmesan, eggs, parsley, garbanzo beans, salt, and pepper.
10. Lightly oil a shallow, round baking dish; fill dish with the spinach mixture.
11. Sprinkle the top with 2 tablespoons Parmesan and drizzle with 2 tablespoons olive oil.
12. Bake in a preheated 375° oven for 45 minutes to 1 hour or until a golden crust has formed.
13. Let cool; serve at room temperature.
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