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Zucchini and Spinach Gratin
Zucchini and Spinach Gratin
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Prep Time:
40 minutes
Cook Time:
60 minutes
Total Time:
100 minutes
Cheesy bacon zucchini and spinach bake with onions, garlic, and parsley, a savory delight.
Ingredients:
  • 2 pounds zucchini
  • 1 teaspoon kosher salt
  • 1 pound frozen spinach
  • 3 slices of thick cut bacon (about 3 ounces), cut crosswise 1/4-inch pieces
  • 1 large onion
  • 1 handful of parsley (about 1/2 cup of leaves, lightly packed)
  • 3 cloves garlic, peeled, coarsely chopped
  • 1/2 cup freshly grated Parmesan cheese
  • Freshly ground black pepper
  • 3 eggs
  • 1 tablespoon extra virgin olive oil
Instructions:
  • Grate the zucchini and mix with a teaspoon of Kosher salt. Place in a sieve over a bowl to drain for about 30 minutes. Squeeze out any excess moisture with paper towels or a clean tea towel.
  • Thaw the spinach and squeeze out excess moisture using paper towels or a tea towel while the zucchini is draining.
  • Pan-fry the bacon in a large skillet over medium heat until golden and crispy, about 10 minutes, ensuring most of the fat is released.
  • Add the onions: Peel and finely chop the onion, then mix it in with the cooking bacon. Cook for an additional 10 minutes until the onions have softened.
  • Make the persillade: As the bacon and onions cook, combine parsley, garlic, and a pinch of salt in a food processor. Pulse briefly.
  • Preheat your oven to 350°F.
  • Combine zucchini, cooked onions, bacon, spinach, parsley, garlic, and half of the Parmesan in a large bowl. Season with black pepper and salt to taste. Mix in the eggs for a flavorful filling.
  • Prepare the pan: Use a 2 quart casserole or gratin dish and spread a tablespoon of olive oil evenly on the bottom and sides. Add the zucchini spinach mixture, press it down gently, then top with the rest of the Parmesan cheese and a light drizzle of olive oil.
  • Bake: Bake at 350°F for 40-45 minutes until golden brown on top. Serve immediately; also great when reheated.

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