Zucchini and Spinach Gratin

As soon as I saw this recipe, I knew I wanted to make it as soon as possible. I am one of those people who loves bacon a little too much, and I loved the veggies in it as well. I just had a feeling this one was going to be a winner!

It ended up being a great side for chicken and roasted tomatoes, and it worked great as leftovers too!

Spinach and Zucchini Gratin
(serves 6)

2 large zucchinis
pinch of Kosher salt
drizzle of olive oil
6 cups of fresh spinach

4 slices of thick cut bacon
1 handful of fresh parsley
1 white onion, sliced
3 cloves of garlic, minced

3 eggs, beaten
1/2 cup of Parmesan cheese, shredded
drizzle of olive oil

Directions: Grate zucchinis in a food processor, and place grated zucchini in a strainer over a bowl. Squeeze out as much liquid as possible, sprinkle with Kosher salt, and allow to sit over the bowl for 30 minutes. Heat olive oil in a medium saucepan, and add spinach. Cook for a few minutes, stirring occasionally, until spinach is mostly wilted. Place in another strainer over a bowl, squeeze out as much liquid as possible and allow to sit for 30 minutes as well.

Meanwhile, heat saucepan to medium high and add bacon. Cook for about 5 minutes on each side and remove. Pulse the bacon and with the parsley in a food processor until it's well chopped and set aside. Add sliced onion to the heated pan with bacon grease and cook for about 5 minutes, stirring occasionally. Add minced garlic, and cook for another 5 minutes. Place cooked onion and garlic in a large bowl, and add the bacon and parsley. Preheat oven to 350.

After zucchini and spinach are drained well, place them in the large bowl with the onion, garlic, bacon, and parsley and stir to combine. Add beaten egg and half of the Parmesan to the bowl and combine. Grease bottom and sides of a gratin dish with olive oil. Press vegetable mixture into bowl, and sprinkle the rest of the Parmesan cheese on top. Bake for 40-45 minutes. Enjoy!

Adapeted from Simply Recipes, original recipe here.