Vegetarian Spinach & Zucchini Casserole

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut coarse stems off spinach.
  • Place leaves in colander and rinse with cold water, lifting and tossing spinach to wash away grit.
  • Shake spinach to get rid of excess water and put it in a large bowl.
  • Set aside.
  • Cut off stem top and root bottom of each zucchini.
  • Slice in 1/4-inch slices and add to spinach.
  • Cut stem top and root bottom off onions.
  • Cut onions in half lengthwise from stem top down.
  • Put each half flat-side down on a cutting board and cut lengthwise in strips 1/4-inch wide, then holding strips together, cut onion in 1/4-inch strips crosswise.
  • Add onions to bowl.
  • Stack basil leaves in a pile, and with sharp paring knife, chop into small pieces.
  • Add to bowl.
  • Using your hands, reach to bottom of bowl and gently toss and turn vegetables until they are well mixed.
  • Season with salt and pepper to taste and turn to mix well.
  • Place vegetable mixture in 4-quart casserole and drizzle oil evenly over top.
  • Cover and bake at 350 degrees, checking after 30 minutes to see if all greens seem tender and nicely blended.
  • If they are, sprinkle cheese over top, put lid back on and bake another 5 minutes.
  • If they aren't done, bake another 5 to 10 minutes before adding cheese.
  • Serve hot.
  • Serve with small red new potatoes boiled and rolled in olive oil, finely chopped garlic, salt and coarse black pepper.
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