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1
Cut coarse stems off spinach.
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2
Place leaves in colander and rinse with cold water, lifting and tossing spinach to wash away grit.
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3
Shake spinach to get rid of excess water and put it in a large bowl.
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4
Set aside.
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5
Cut off stem top and root bottom of each zucchini.
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6
Slice in 1/4-inch slices and add to spinach.
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7
Cut stem top and root bottom off onions.
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8
Cut onions in half lengthwise from stem top down.
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9
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.
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10
Add onions to bowl.
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11
Stack basil leaves in a pile, and with sharp paring knife, chop into small pieces.
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12
Add to bowl.
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13
Using your hands, reach to bottom of bowl and gently toss and turn vegetables until they are well mixed.
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14
Season with salt and pepper to taste and turn to mix well.
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15
Place vegetable mixture in 4-quart casserole and drizzle oil evenly over top.
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16
Cover and bake at 350 degrees, checking after 30 minutes to see if all greens seem tender and nicely blended.
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17
If they are, sprinkle cheese over top, put lid back on and bake another 5 minutes.
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18
If they aren't done, bake another 5 to 10 minutes before adding cheese.
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19
Serve hot.
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20
Serve with small red new potatoes boiled and rolled in olive oil, finely chopped garlic, salt and coarse black pepper.
