Spinach And Zucchini Gratin
A savory spinach and zucchini gratin featuring a crispy Parmesan and bread crumb topping, infused with herbs and garlic, perfect for a comforting vegetarian main or side dish.
Ingredients
- 1/2 cup grated Parmesan cheese ⓘ
- 1/2 cup bread crumbs ⓘ
- 1/4 cup pine nuts ⓘ
- 1 tablespoon olive oil ⓘ
- 1 1/2 pounds fresh spinach ⓘ
- 4 garlic cloves, minced ⓘ
- 3 shallots, minced ⓘ
- 1 onion, minced ⓘ
- 2 tablespoons olive oil ⓘ
- 1 zucchini, diced ⓘ
- 2 eggs
- 1/2 cup half and half
- 1 teaspoon salt ⓘ
- 1/2 teaspoon Star anise powder ⓘ
- 1/2 teaspoon orange rind ⓘ
- 1/2 teaspoon basil ⓘ
- 1/2 teaspoon thyme ⓘ
Instructions
- Preheat oven to 375°F (190°C).
- Mix Parmesan cheese, bread crumbs, and pine nuts together with 1 tablespoon olive oil to make the topping.
- Set aside.
- Steam the fresh spinach until wilted, then drain and set aside.
- In a skillet, heat 2 tablespoons olive oil and sauté minced garlic, shallots, and minced onion until fragrant and translucent.
- Add diced zucchini to the skillet and cook until tender.
- In a mixing bowl, beat eggs and combine with half and half, salt, star anise powder, orange rind, basil, and thyme.
- Add the cooked vegetables and drained spinach to the egg mixture and mix well.
- Transfer the mixture to a greased baking dish.
- Sprinkle the prepared topping evenly over the gratin.
- Bake in the preheated oven for about 25-30 minutes until golden brown and bubbly.
Tips & Substitutions
For a richer flavor, consider adding crumbled feta cheese to the egg mixture. If you're short on time, you can use frozen spinach; just ensure it's well-drained before adding. Fresh herbs can also be substituted for dried ones to elevate the dish. To make it gluten-free, replace bread crumbs with crushed gluten-free crackers or ground nuts.
Serving Suggestions
This gratin pairs beautifully with a light cucumber and yogurt salad with fresh herbs for a refreshing contrast. Serve it as a main dish or as a side alongside grilled meats or Mediterranean recipes. A crisp green salad would also complement the flavors well, making for a balanced meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the gratin in a preheated oven at 350°F (175°C) for about 15-20 minutes or until warmed through. This will help retain the texture and prevent it from becoming soggy in the microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach And Zucchini Gratin contains roughly 814 calories, with 46g protein, 83g carbohydrates, and 38g fat. It is an excellent source of calcium (104% of the Daily Value), protein (92% of the Daily Value), and dietary fiber (65% of the Daily Value). Note that it is relatively high in sodium, at 759mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this gratin ahead of time?
Yes, you can prepare the gratin a day in advance. Assemble the dish without baking it, cover it tightly, and refrigerate. When ready to serve, just bake it straight from the fridge. You may need to add a few extra minutes to the baking time.
Can I substitute other vegetables in this gratin?
Absolutely! Feel free to mix in other vegetables such as mushrooms, bell peppers, or even cooked carrots. Just ensure they are pre-cooked or sautéed to reduce moisture, enhancing the overall texture of the dish.
Is this dish suitable for a vegetarian diet?
Yes, this spinach and zucchini gratin is a perfect vegetarian recipe. It’s packed with vegetables and can be a hearty main course or side. Just ensure that all your ingredients, especially the cheese and half and half, are vegetarian-friendly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).