Baked Vegetable Gratin (Verdure Al Forno)

Submitted by ratherbeswimmin

"In 'Cucina Fresca'"

 

• Ready In: 2hrs
• Ingredients: 12
• Serves: 6

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.