Categories: Casserole, Italian, Side Dish, Vegetarian

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.

Email to a friend | Print this recipe | Back