Spinach And Zucchini Casserole

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Vegetarian Spinach And Zucchini Casserole

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Casseroles Vegetables

Amount Measure Ingredient -- Preparation Method

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2 pounds spinach

5 zucchini

2 onions

1/3 cup fresh basil - (loosely packed)

Salt -- to taste

Freshly-ground black pepper -- to taste

1/4 cup olive oil

1/2 cup grated Parmesan cheese -- (optional)

 

Cut coarse stems off spinach. Place leaves in colander and rinse with

cold water, lifting and tossing spinach to wash away grit. Shake

spinach to get rid of excess water and put it in a large bowl. Set

aside.

Cut off stem top and root bottom of each zucchini. Slice in 1/4-inch

slices and add to spinach. Cut stem top and root bottom off onions.

Cut onions in half lengthwise from stem top down. 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. Add onions to bowl.

Stack basil leaves in a pile, and with sharp paring knife, chop into

small pieces. Add to bowl. Using your hands, reach to bottom of bowl

and gently toss and turn vegetables until they are well mixed. Season

with salt and pepper to taste and turn to mix well.

Place vegetable mixture in 4-quart casserole and drizzle oil evenly

over top. Cover and bake at 350 degrees, checking after 30 minutes

to see if all greens seem tender and nicely blended. If they are,

sprinkle cheese over top, put lid back on and bake another 5 minutes.

If they aren't done, bake another 5 to 10 minutes before adding cheese.

Serve hot. Serve with small red new potatoes boiled and rolled in

olive oil, finely chopped garlic, salt and coarse black pepper.

Makes 6 servings.