Baked Vegetable Gratin Verdure Al Forno Recipes

Steps:

• 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° oven for 45 minutes to 1 hour or until a golden crust has formed.
• Let cool; serve at room temperature.

Steps:

• Preheat oven to 375 degrees.
• Using the 2 T. extra virgin olive oil coat the bottom of a 9 X 13 inch baking dish.
• Arrange 1/3 of the zucchini slices on the bottom of the dish and season with a little salt and pepper (most likely you will NOT use the full 1 T of each).
• Evenly pour 1/3 of the heavy cream.
• Sprinkle with 1/3 of the mozzarella.
• Sprinkle with 1/3 of the fontina.
• Sprinkle with 2 T of the romano.
• Repeat layers.
• Top with the bread crumbs. (use fine dried).
• Dot the bread crumbs with the unsalted butter.
• To prevent spillage/smoke line a baking sheet with heavy duty foil and place prepared dish on this.
• Bake for 40 minutes until bubbling and top golden brown.
• Allow to stand for 5 minutes before cutting into it.