Baked Vegetable Gratin (verdure Al Forno)

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 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

Recipe

• 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.