1. Cut the zucchini into 1/2-inch dice; place in a colander; salt, and drain for 20 minutes. 2. Cut off any long stems from the spinach. 3. Cook spinach with water that clings to the leaves in a pot, along with a little salt just until the spinach wilts; drain and let cool. 4. Squeeze out the excess water and coarsely chop. 5. Gently saute the onion in 3 tablespoons of olive oil in a skillet over low heat for 20 minutes or until the onion is soft and pale gold. 6. Meanwhile, pat the zucchini dry with paper towels; add to the onions, and saute for 10 minutes. 7. Add the spinach and garlic and saute for an additional 2-3 minutes. 8. Turn into a bowl and let cool. 9. Combine the vegetables with 1/2 cup Parmesan, eggs, parsley, garbanzo beans, salt, and pepper. 10. Lightly oil a shallow, round baking dish; fill dish with the spinach mixture. 11. Sprinkle the top with 2 tablespoons Parmesan and drizzle with 2 tablespoons olive oil. 12. Bake in a preheated 375° oven for 45 minutes to 1 hour or until a golden crust has formed. 13. Let cool; serve at room temperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
