Another week, another refrigerator drawer filled to the brim with garden zucchini. Sound familiar? To take a break from our usual (almost daily in the summer) way to cook up the zucchini (see mom's summer squash), we prepared a classic French gratin, with grated zucchini, spinach, onions saut�ed with bacon, a persillade of parsley and garlic, all bound together with a few eggs, tossed with Parmesan, and baked until golden brown.
Zucchini has never tasted so good.
Continue reading "Zucchini and Spinach Gratin" �
Source: http://feedproxy.google.com/~r/elise/simplyrecipes/~3/3XHlZABw10k/
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