3 tablespoons of olive oil
1 minced garlic clove
3 medium zucchinis (approximately 500g), cut into thin slices
Salt and black pepper to taste
8 large Japanese spinach leaves
2 medium sweet herbs (approximately 1kg)
1/3 cup of butter
3/4 cup of wheat flour
1 liter of milk
A pinch of nutmeg
300g of grated cheese
3 tablespoons of olive oil
1 minced garlic clove
3 medium zucchinis (approximately 500g), cut into thin slices
Salt and black pepper to taste
8 large Japanese spinach leaves
2 medium sweet herbs (approximately 1kg)
1/3 cup of butter
3/4 cup of wheat flour
1 liter of milk
A pinch of nutmeg
300g of grated cheese
Heat a pan with the olive oil and garlic over high heat
When it starts to brown, add the zucchini, season, and sauté, stirring occasionally, until it's tender but still crisp
Cut off the tougher parts of the spinach leaves
Blanch the leaves in boiling water for 1 minute
Drain and reserve
Remove the stems and leaves from the sweet herbs
Cut them into strips and cook in boiling water for 2 minutes
Remove with a slotted spoon and reserve
Prepare the white sauce: melt the butter in a medium pan
Add flour and stir constantly with a wooden spoon until it starts to brown
Remove from heat and add milk, stirring gradually without stopping
Return to moderate heat, season with salt, pepper, and nutmeg
Stir always, cook for 5 minutes
To assemble: start by greasing the bottom of a 22x35cm baking dish with butter
Line the bottom and sides with spinach leaves, leaving some leaves outside the dish
Alternate layers of zucchini, sweet herbs, white sauce, and grated cheese, finishing with a layer of white sauce and grated cheese on top
Cover with remaining white sauce and grated cheese
Bake in a hot oven (200°C) for about 40 minutes, or until the surface starts to brown
Serve in 12 portions
303 calories per serving.
