Baked Vegetable Gratin (Verdure Al Forno)

1. 1

   Cut the zucchini into 1/2-inch dice; place in a colander; salt, and drain for 20 minutes.

2. 2

   Cut off any long stems from the spinach.

3. 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. 4

   Squeeze out the excess water and coarsely chop.

5. 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. 6

   Meanwhile, pat the zucchini dry with paper towels; add to the onions, and saute for 10 minutes.

7. 7

   Add the spinach and garlic and saute for an additional 2-3 minutes.

8. 8

   Turn into a bowl and let cool.

9. 9

   Combine the vegetables with 1/2 cup Parmesan, eggs, parsley, garbanzo beans, salt, and pepper.

10. 10

    Lightly oil a shallow, round baking dish; fill dish with the spinach mixture.

11. 11

    Sprinkle the top with 2 tablespoons Parmesan and drizzle with 2 tablespoons olive oil.

12. 12

    Bake in a preheated 375u00b0 oven for 45 minutes to 1 hour or until a golden crust has formed.

13. 13

    Let cool; serve at room temperature.

* Per serving · 4 servings · Values may vary.