Spinach & Zucchini Casserole

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Vegetarian Spinach & Zucchini Casserole

 

2 lbs. spinach

5 zucchini

2 onions

1/3 c. fresh basil, (loosely packed)

salt to taste

freshly-ground black pepper to taste

1/4 c. olive oil

1/2 c. grated Parmesan cheese, (optional)

 

Cut coarse stems off spinach. Place leaves in colander and

rinse with cold water, lifting and tossing spinach to wash

away grit. Shake spinach to get rid of excess water and put it

in a large bowl. Set aside.

Cut off stem top and root bottom of each zucchini. Slice in

1/4-inch slices and add to spinach. Cut stem top and root

bottom off onions. Cut onions in half lengthwise from stem top

down. 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. Add onions

to bowl.

Stack basil leaves in a pile, and with sharp paring knife,

chop into small pieces. Add to bowl. Using your hands, reach

to bottom of bowl and gently toss and turn vegetables until

they are well mixed. Season with salt and pepper to taste and

turn to mix well.

Place vegetable mixture in 4-quart casserole and drizzle oil

evenly over top. Cover and bake at 350 degrees, checking after

30 minutes to see if all greens seem tender and nicely blended.

If they are, sprinkle cheese over top, put lid back on and

bake another 5 minutes. If they aren't done, bake another 5

to 10 minutes before adding cheese.

Serve hot. Serve with small red new potatoes boiled and rolled

in olive oil, finely chopped garlic, salt and coarse black

pepper. I like toasted rye bread on the side with homemade

applesauce sweetened with brown sugar and a dash of cream for

dessert.

Makes 6 servings.