Another week, another refrigerator drawer filled to the brim with garden zucchini.
Zucchini has never tasted so good!
I think the bacon might have something to do with it.
Elise Bauer
And maybe the Parmesan.
And the onions, and garlic.
The combination is perfect.
Elise Bauer
The recipe looks more involved than it is.
The recipe uses two whole pounds of zucchini!
Toss the grated zucchini with about a teaspoon of Kosher salt.
Elise Bauer
Thaw the spinach, let drain while the zucchini is draining.
Then squeeze out the excess moisture with paper towels or a tea towel.
Heat a large skillet on medium heat.
Elise Bauer
While the bacon is cooking, peel and finely chop the onion.
Add the onions to the bacon and cook for an additional 10 minutes, until the onions have softened.
While the bacon and onions are cooking, prepare the parsley and garlic.
Elise Bauer
Place the zucchini into a large bowl.
With a wooden spoon, mix in the cooked onions and bacon.
Mix in the spinach, parsley, and garlic.
Elise Bauer
Mix in half of the Parmesan.
Taste, and add black pepper and more salt to taste.
Mix in the eggs.
Elise Bauer
Coat the bottom and sides of a 2 quart casserole or gratin dish with a tablespoon of olive oil.
Put the zucchini spinach mixture into the dish and pack it down.
Sprinkle the remaining Parmesan cheese over the top and drizzle with a little olive oil.
Elise Bauer
Bake in a 350F oven for 40 to 45 minutes, until the top is nicely browned.
Elise Bauer
Elise Bauer
