Baked Vegetable Gratin (Verdure Al Forno)

May 09, 2023May 9, 20230 1
Baked Vegetable Gratin (Verdure Al Forno) recipe to add some Italian flavor to your dinner table
in Vegetarian

Prep

20 min

Cook

30 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

6 medium zucchini ( about 1 lb . )
coarse salt
1 lb spinach , washed
1 medium onion , chopped
5 tablespoons olive oil ( and a little more for the baking dish )
3 garlic cloves , minced
1/2 cup grated parmesan cheese
2 tablespoons grated parmesan cheese
2 eggs , lightly beaten
2 tablespoons chopped fresh parsley or 2 tablespoons fresh basil
1 cup cooked garbanzo beans
freshly ground pepper

Nutrision Information

Servings Per Recipe
6
Calories
285
Sugar
3g
Fat
22g
Verdure Al Forno, or Baked Vegetable Gratin, is a classic Italian dish that's packed with flavor and nutrients. This gratin is an excellent side dish for any meal or a main dish for a vegetarian dinner. The creamy parmesan cheese and garlic perfectly complement the fresh spinach and zucchini. This dish is not only delicious but also healthy, making it an excellent option for anyone looking to add more vegetables to their diet. Try this easy and satisfying recipe that the whole family will love!

Instructions

1.Preheat the oven to 375F.
2.Cut the zucchini into thin slices and sprinkle with salt. Set aside.
3.Remove the stems from spinach, put the leaves in a pot with a pinch of salt, and cook over medium heat until wilted. Drain and squeeze dry.
4.In a skillet, cook the onion in 4 tbsp olive oil until softened. Add the garlic and cook for another minute. Put in the spinach.
5.Combine 1/2 cup grated parmesan cheese with the eggs and parsley.
6.Distribute 1/3 of the spinach over the bottom of an oiled baking dish and top with 1/3 of the zucchini.
7.Sprinkle with pepper and 1 tablespoon of grated parmesan cheese.
8.Add another layer of spinach and zucchini, season, and sprinkle with more parmesan cheese.
9.For the final layer, top with the remaining spinach and zucchini.
10.Pour the egg mixture on top of it and spread it evenly.
11.Sprinkle with the remaining parmesan cheese.
12.Drizzle with 1 tbsp of olive oil.
13.Bake for 25-30 minutes or until the gratin is browned and bubbly. Let it cool for a few minutes before serving.

PROS

This healthy and delicious recipe is perfect for vegetarians or anyone looking to add more vegetables to their diet.
The dish is packed with vitamins and nutrients from the spinach and zucchini.

This vegetable gratin is gluten-free, keto-friendly, and low-carb.
It’s perfect for those with dietary restrictions or those who want to eat healthier.

It’s a great recipe to prepare ahead of time, making it perfect for hosting or meal prep.

CONS

This recipe takes a little bit of time and effort, so it’s not ideal for a busy weeknight meal.

Some people may not enjoy the taste of zucchini or spinach, so it’s not for everyone.

HEALTH & BENEFITS

This vegetable gratin is loaded with health benefits. Zucchini is high in fiber, vitamin C, and potassium, which can help support healthy digestion and lower blood pressure.
Spinach is also a nutrient-dense vegetable full of vitamins A, C, K, and folate. Studies have shown that consuming more spinach can help with weight loss, promote healthy skin, and reduce the risk of chronic diseases.
The garlic in this recipe has anti-inflammatory and immune-boosting properties that can help prevent illnesses.

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