This luscious melding of zucchini and spinach, enclosed in a nutmeg scented cream sauce, is a great way to showcase these popular vegetables. The crusty cheese topping finishes the dish nicely.
2 lb. zucchini, coarsely grated
1 cup chopped onion
3 large cloves garlic, minced
3 tbsp. olive oil or butter
1⁄4 cup flour
2 lb. spinach, washed, drained, and shredded
About 2 cups warm milk
Salt, pepper, and nutmeg, to taste
1 cup grated Parmesan cheese, plus additional for topping
Butter or olive oil, as needed
1. Spread zucchini on paper towels; sprinkle with salt and let drain for 15 min. Squeeze zucchini dry and set aside.
2. Sweat chopped onion and minced garlic in olive oil until translucent; add flour and cook, stirring frequently, about 5 min., to create a roux.
3. Add zucchini and spinach; combine well. Gradually add milk and cook, stirring, until mixture resembles creamed spinach in consistency; add salt, pepper, and nutmeg to taste.
4. Fold in Parmesan cheese and pack into buttered individual gratin dishes. Top with additional Parmesan and dot with butter or drizzle with olive oil; bake 30-45 min., until browned.