Baked Vegetable Gratin (Verdure Al Forno) - cooking recipe

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

Preparation

Cut the zucchini into 1/2-inch dice; place in a colander; salt, and drain for 20 minutes.
Cut off any long stems from the spinach.
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.
Squeeze out the excess water and coarsely chop.
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.
Meanwhile, pat the zucchini dry with paper towels; add to the onions, and saute for 10 minutes.
Add the spinach and garlic and saute for an additional 2-3 minutes.
Turn into a bowl and let cool.
Combine the vegetables with 1/2 cup Parmesan, eggs, parsley, garbanzo beans, salt, and pepper.
Lightly oil a shallow, round baking dish; fill dish with the spinach mixture.
Sprinkle the top with 2 tablespoons Parmesan and drizzle with 2 tablespoons olive oil.
Bake in a preheated 375\u00b0 oven for 45 minutes to 1 hour or until a golden crust has formed.
Let cool; serve at room temperature.