Zucchini spinach gratin

Ingredients

• 600 g Zucchini, grated
• 2 pcs Eggs
• 500 g Fresh spinach, washed and chopped
• 2 clove Garlic, chopped
• 1 pcs Onion, diced
• 15 g Parsley, fresh, chopped
• 45 g Almonds, ground
• 2 tbsp Olive oil

Method

1. Grate the zucchinis and place in a large sieve to drain.
2. Let the zucchinis sit for 30 minutes.
3. In a meantime, blanch the spinach in simmering water.
4. Drain the zucchinis and squeeze out the remaining excess moisture.
5. Heat some olive oil in a skillet.
6. Add the onions and cook until golden.
7. While the onions are cooking, process the parsley and garlic with some black pepper until blended.
8. Heat oven to 180C.
9. Place the zucchinis in a bowl.
10. Stir in the spinach, onions, parsley, and garlic.
11. Stir in half the almonds and eggs.
12. Coat the casserole dish with olive oil.
13. Place the zucchini mixture in a prepared casserole dish and sprinkle with remaining almonds.
14. Bake the gratin for 35 minutes or until the top is browned.
15. Serve warm.