-
1
Preheat oven to 375 degrees.
-
2
Lightly oil a deep 21/2- to 3-quart baking dish and set aside.
-
3
In a small bowl, combine 1/3 cup olive oil and garlic.
-
4
Set aside.
-
5
Bring a large pot of lightly salted water to a boil and prepare a bowl of ice water.
-
6
Plunge spinach into the boiling water for about 15 seconds, then drain and transfer to the ice bath.
-
7
When cool, drain again and squeeze dry.
-
8
Chop coarsely and transfer to a bowl.
-
9
Trim the ends of the zucchini and cut in half lengthwise, then again crosswise.
-
10
Cut lengthwise into 1/4-inch-thick slices.
-
11
Put in a separate bowl.
-
12
Peel potatoes and cut in the same way as the zucchini.
-
13
Place potatoes in a separate bowl.
-
14
Season vegetables with salt and pepper, and toss with some of the garlic oil to coat lightly.
-
15
Reserve remaining oil for drizzling on top of the tiella.
-
16
Using half of the potatoes, make a layer in the prepared baking dish, filling in any gaps with small pieces.
-
17
Spread with 1/2 cup tomato sauce, then sprinkle with 11/2 tablespoons basil, and 2 tablespoons each Parmesan and bread crumbs.
-
18
Repeat the layering twice, replacing the potatoes with zucchini, then with the spinach.
-
19
Follow each with layers of tomato sauce, basil, Parmesan and bread crumbs.
-
20
Top with remaining potatoes, tomato sauce and basil.
-
21
Drizzle with reserved garlic oil.
-
22
Cover and bake until tender and bubbling, about 11/4 hours.
-
23
Sprinkle with remaining Parmesan and bread crumbs.
-
24
Continue baking, uncovered, until top begins to brown, about 15 minutes longer.
-
25
Remove from oven and let cool to room temperature to allow dish to settle and deepen in flavor.
-
26
Note: Tiella may be served hot, warm or at room temperature.
-
27
Reheat in a low oven if desired.
