Vegetarian Spinach & Zucchini Casserole

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 lbs spinach
• 5 zucchini
• 2 onions
• 1/3 cup fresh basil (loosely packed)
• salt
• freshly-ground black pepper
• 1/4 cup olive oil
• 1/2 cup grated parmesan cheese (optional)

Recipe

• 1 cut coarse stems off spinach.
• 2 place leaves in colander and rinse with cold water, lifting and tossing spinach to wash away grit.
• 3 shake spinach to get rid of excess water and put it in a large bowl.
• 4 set aside.
• 5 cut off stem top and root bottom of each zucchini.
• 6 slice in 1/4-inch slices and add to spinach.
• 7 cut stem top and root bottom off onions.
• 8 cut onions in half lengthwise from stem top down.
• 9 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.
• 10 add onions to bowl.
• 11 stack basil leaves in a pile, and with sharp paring knife, chop into small pieces.
• 12 add to bowl.
• 13 using your hands, reach to bottom of bowl and gently toss and turn vegetables until they are well mixed.
• 14 season with salt and pepper to taste and turn to mix well.
• 15 place vegetable mixture in 4-quart casserole and drizzle oil evenly over top.
• 16 cover and bake at 350 degrees, checking after 30 minutes to see if all greens seem tender and nicely blended.
• 17 if they are, sprinkle cheese over top, put lid back on and bake another 5 minutes.
• 18 if they aren't done, bake another 5 to 10 minutes before adding cheese.
• 19 serve hot.
• 20 serve with small red new potatoes boiled and rolled in olive oil, finely chopped garlic, salt and coarse black pepper.