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Zucchini and Spinach Gratin

 This tasty Zucchini and Spinach Gratin comes together easily and will disappear quickly!

Zucchini and Spinach Gratin


  • 2 lbs zucchini
  • 8oz of spinach
  • 3 slices of thick cut bacon, minced (optional)
  • 1 bunch scallions
  • 3 T chopped basil
  • 2 green garlics, chopped
  • ½ cup freshly grated Parmesan cheese
  • Salt & Pepper
  • 3 eggs
  • Driftless Organics Sunflower Oil or Olive oil


  1. Grate the zucchini and toss with about a teaspoon of Kosher salt. Place the grated zucchini in a large colander placed over a bowl. Let sit for 30 minutes or so, then squeeze out the remaining excess moisture.
  2. Heat a large skillet on medium heat. Add the bacon and gently cook until lightly browned and most of the fat rendered out, about 10 minutes.
  3. Meanwhile, chop the spinach and scallions. Add the scallions & spinach to the bacon and cook for an additional 5 minutes, until they have softened.
  4. Preheat the oven to 350°F.
  5. Place the zucchini into a large bowl and mix in the cooked scallions and bacon, spinach, basil, garlic and half of the Parmesan. Add salt & pepper to taste.
  6. Mix in the eggs.
  7. Coat the bottom and sides of a 2 quart casserole or gratin dish with a tablespoon of oil. Put the zucchini spinach mixture into the dish and pack it down.
  8. Sprinkle the remaining Parmesan cheese over the top and drizzle with a little oil.
  9. Bake for 40-45 minutes, until the top is nicely browned.

This recipe brought to you by Driftless Organics, certified organic produce since 1993. Find our produce at Whole Foods Market and most of the food co-ops throughout the midwest!

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