📖 Instructions

1. Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by greasing it lightly with olive oil. It's essential to get the oven to the correct temperature for the right bake.
2. Wash and slice the zucchini into 1/4-inch thick rounds. Thin slices ensure even cooking and a tender texture. If the zucchini is really big, maybe, just maybe, remove the seeds
3. If using fresh spinach, wash it thoroughly and coarsely chop it. If using frozen spinach, thaw it completely and squeeze out any excess water. Nobody likes soggy spinach!
4. In a large bowl, combine the sliced zucchini, chopped spinach, ricotta cheese, eggs, grated Parmesan cheese, minced garlic, salt, pepper, and a pinch of nutmeg. Mix well until all ingredients are evenly distributed. Nutmeg adds a subtle warmth that really enhances the flavor.
5. Pour the mixture into the prepared baking dish, spreading it evenly. A uniform layer helps everything cook at the same rate.
6. Sprinkle the top with additional grated Parmesan cheese. This creates a lovely golden crust. If you're feeling adventurous, a little bit of mozzarella works wonders too!
7. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the filling is set. A slight jiggle is okay, but it shouldn't be too liquidy. A toothpick inserted into the center should come out mostly clean.
8. Let the bake cool for a few minutes before slicing and serving. This allows the flavors to meld together, and it prevents burning your tongue. Serve warm and enjoy!