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1
Preheat the oven to 375F.
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2
Lightly oil a deep 2 1/2-3-quart baking dish (about 9 by 12 inches).
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3
In a small bowl, combine the extra-virgin olive oil and garlic.
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4
Bring a large pot of salted water to a boil and prepare a bowl of ice water.
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5
Plunge the spinach into the boiling water for about 15 seconds, then drain and transfer to the ice bath.
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6
When cool, drain again and squeeze dry.
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7
Chop coarsely and transfer to a bowl.
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8
Trim the ends of the zucchini, then cut lengthwise into 1/4-inch-thick slices.
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9
Put in a separate bowl.
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10
Cut the potatoes in half lengthwise, put the halves cut-side down, and then cut them lengthwise into 1/4-inch-thick fingers.
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11
Put the potatoes in a third bowl.
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12
Season the spinach, zucchini, and potatoes lightly with salt (the Parmesan will add more salt) and with pepper.
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13
Toss the vegetables with some of the garlic oil, using enough to coat them generously.
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14
Reserve any remaining oil for drizzling on top of the tiella.
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15
Using half of the potatoes, make a layer in the prepared baking dish, filling in any gaps with small pieces.
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16
Spread with 1/2 cup of the tomato sauce, then sprinkle with 1 1/2 tablespoons of the basil, 2 tablespoons of the Parmesan, and 2 tablespoons of the bread crumbs.
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17
Repeat the layering-vegetable, tomato sauce, basil, Parmesan, bread crumbs-using all the zucchini and then all the spinach.
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18
Top with the remaining potatoes and then the remaining tomato sauce and basil.
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19
Drizzle with the remaining garlic oil.
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20
Cover and bake until tender and bubbling, about 1 1/4 hours.
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21
Uncover, sprinkle with the remaining 2 tablespoons Parmesan and the remaining 4 tablespoons bread crumbs, and continue to cook until the top browns, about 15 minutes longer.
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22
Remove from the oven and let cool to room temperature to allow the dish to settle and deepen in flavor.
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23
Tiella may be served hot, warm, or at room temperature.
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24
Reheat in a low oven if desired.
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25
To serve, cut into squares and carefully lift out of the pan with a spatula.
