Layered Zucchini & Spinach Gratin
Prep Time: 15 minutes
Bake Time: 25–30 minutes
Servings: 4–6
Ingredients
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4 zucchini, sliced lengthwise into thin strips
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4 tomatoes, sliced into rounds
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150 g spinach, chopped
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Fresh basil leaves (to taste)
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1 liter water (for blanching)
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Olive oil, as needed
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Salt, to taste
Optional (for topping):
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1 cup shredded mozzarella or parmesan cheese
Instructions
Step 1: Prepare the Zucchini
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Bring 1 liter of water with a small pinch of salt to a boil.
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Add the zucchini strips and blanch for 2–3 minutes, just until slightly tender but still firm.
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Drain immediately and pat dry with a clean kitchen towel or paper towel to remove excess moisture.
Step 2: Cook the Spinach
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Heat a small drizzle of olive oil in a pan over medium heat.
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Add the chopped spinach and basil leaves.
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Cook just until the spinach wilts (about 1–2 minutes).
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Season lightly with salt and remove from heat.
Step 3: Assemble the Layers
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Lightly grease a baking dish with olive oil.
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Arrange a layer of zucchini strips at the bottom.
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Add a layer of tomato slices.
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Add a layer of the spinach and basil mixture.
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Repeat layers until all ingredients are used, finishing with zucchini on top.
Step 4: Add the Topping
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Drizzle a little olive oil over the top.
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If using cheese, sprinkle it evenly over the top layer.
Step 5: Bake
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Preheat oven to 200°C (400°F).
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Bake for 25–30 minutes, until vegetables are tender and the top is lightly golden.
Step 6: Serve
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Let the dish rest for 5 minutes after baking.
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Slice and serve warm.
Tips for Best Results
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Reduce moisture: Lightly salt zucchini and tomatoes and let them sit for 10 minutes, then pat dry before layering.
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Extra flavor: Add garlic powder or black pepper to the spinach while sautéing.
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Herb choice: Basil, parsley, or oregano work well.
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Make it filling: Add cooked chicken, mushrooms, or lentils between layers if desired.