Baked Vegetable Gratin (Verdure Al Forno)

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“In 'Cucina Fresca'”

Ingredients Nutrition


  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.

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