Zucchini and Spinach Gratin

Even though the calendar says it is October now, I am not giving up on finding new recipes and new ways to use the zucchini that is still coming out of my garden. This recipe comes from "Simply Recipes" foodblog and it a delicious side dish. The bonus is that it uses a lot of zucchini!

Ingredients

2 pounds zucchini

Kosher salt

1 pound frozen spinach or 6 packed cups fresh spinach, blanched

3 slices of thick cut bacon, cut cross-wise into 1/4-inch pieces

1 onion

1/2 cup fresh parsley (I substituted this for fresh basil)

3 cloves garlic

1/2 cup freshly grated Parmesan cheese

Freshly ground black pepper

3 eggs

Olive oil

Instructions

Grate the zucchini. Toss with about one teaspoon of kosher salt and place in a colander. Place on top of a bowl to catch the water. The salt will allow the zucchini to release extra water which is important for this recipe. Allow to drain for about 30 minutes and then squeeze out remaining liquid with your hands, paper towels or a tea towel.

Thaw the spinach and allow to drain as well. Squeeze out any excess liquid.

In large skillet, cook the bacon pieces until lightly browned, Chop the onion and add to the bacpn.

Cook until the onion is softened, about 10 minutes.

Place the parsley and garlic (or basil) in a food processor and pulse a few times until well chopped.

Place zucchini in a large bowl. Mix in the cooked onions and bacon, the spinach and the parsley-garlic mixture. Add half of the Parmesan cheese.  Add salt and pepper to taste. Add in the eggs and mix well with a wooden spoon.

Coat the bottom and sides of a 2-quart shallow casserole dish with olive oil. Put the zucchini mixture into the casserole and pat it down. Top with remaining Parmesan cheese and drizzle olive oil on top.

Bake in 350 degree oven for 40 - 45 minutes. Serve immediately.