Spinach, Zucchini, and Fresh Herb Gratin

Spinach, Zucchini, and Fresh Herb Gratin is quick to put together. Serve with couscous or rice and a medley of sauteed vegetables. For a lighter summer meal, serve with a loaf of French bread and a fresh fruit salad.

SERVES: 4

INGREDIENTS:

TOPPING

• 1/2 cup grated Parmesan cheese (optional)
• 1/2 cup bread crumbs
• 1/4 cup pine nuts
• 1 tablespoon olive oil

SPINACH, ZUCCHINI, AND FRESH HERB GRATIN

• 1 1/2 pounds fresh spinach (approximately 2 cups cooked)
• 4 cloves garlic, minced
• 3 shallots, minced
• 1 small onion, minced
• 2 tablespoons olive oil
• 1 medium zucchini, diced
• 2 eggs
• 1/2 cup half and half or soy milk
• 1 teaspoon salt
• 1/2 teaspoon star anise powder
• 1/2 teaspoon grated orange rind
• fresh cracked pepper
• 1 tablespoon chopped fresh herbs: basil, thyme, marjoram, or oregano (or 1/2 tablespoon dried herbs)
• 1 cup grated cheese: Swiss, Gruyere, or your favorite kind (optional)

INSTRUCTIONS:

TOPPING

1. Mix the Parmesan cheese, bread crumbs, and pine nuts together with the olive oil. Set aside.

SPINACH, ZUCCHINI, AND FRESH HERB GRATIN

1. Wash spinach and pick off stems. Briefly steam the spinach until it is wilted. Set it aside in a colander to drain. Gently squeeze out excess liquid.
2. Saute garlic, shallots, and onion in 2 tablespoons olive oil over medium-low heat until onion is translucent. Add zucchini, and continue cooking until zucchini is lightly cooked, approximately 3 minutes.
3. Combine all of the cooked vegetables in a food processor or blender. Add eggs, half and half or soy milk, salt, anise, orange rind, pepper, and herbs. Puree until just smooth.
4. Pour the mixture into a bowl and add the grated cheese. Mix well.
5. Pour spinach mixture into a buttered 2 1/2-quart casserole or individual gratin dishes and top with bread crumbs.
6. Bake at 375° for 35 to 40 minutes (2 1/2-quart dish) or approximately 20 minutes (individual dishes). Gratin is done when the center is firm to the touch.
7. Serve with lemon wedges.