Layered Zucchini & Spinach Gratin

Prep Time: 15 minutes

Bake Time: 25–30 minutes

Servings: 4–6

Ingredients

4 zucchini, sliced lengthwise into thin strips

4 tomatoes, sliced into rounds

150 g spinach, chopped

Fresh basil leaves (to taste)

1 liter water (for blanching)

Olive oil, as needed

Salt, to taste

Optional (for topping):

1 cup shredded mozzarella or parmesan cheese

Instructions

Step 1: Prepare the Zucchini

Bring 1 liter of water with a small pinch of salt to a boil.

Add the zucchini strips and blanch for 2–3 minutes, just until slightly tender but still firm.

Drain immediately and pat dry with a clean kitchen towel or paper towel to remove excess moisture.

Step 2: Cook the Spinach

Heat a small drizzle of olive oil in a pan over medium heat.

Add the chopped spinach and basil leaves.

Cook just until the spinach wilts (about 1–2 minutes).

Season lightly with salt and remove from heat.

Step 3: Assemble the Layers

Lightly grease a baking dish with olive oil.

Arrange a layer of zucchini strips at the bottom.

Add a layer of tomato slices.

Add a layer of the spinach and basil mixture.

Repeat layers until all ingredients are used, finishing with zucchini on top.

Step 4: Add the Topping

Drizzle a little olive oil over the top.

If using cheese, sprinkle it evenly over the top layer.

Step 5: Bake

Preheat oven to 200°C (400°F).

Bake for 25–30 minutes, until vegetables are tender and the top is lightly golden.

Step 6: Serve

Let the dish rest for 5 minutes after baking.

Slice and serve warm.

Tips for Best Results

Reduce moisture: Lightly salt zucchini and tomatoes and let them sit for 10 minutes, then pat dry before layering.

Extra flavor: Add garlic powder or black pepper to the spinach while sautéing.

Herb choice: Basil, parsley, or oregano work well.

Make it filling: Add cooked chicken, mushrooms, or lentils between layers if desired.