How to make
Potatoes are washed under cold water and boiled, until they're almost cooked. This means that when they are pierced with a fork, it should go through the middle with difficulty, because they will be cooked a little more in the oven.
They are taken out, left to cool and they are peeled. Cut them into about 7-8 mm slices. They are left aside.
The zucchini is cleaned at both ends, not peeled and cut into about 3-4 mm slices.
In a deep frying pan, melt the butter along with the olive oil, add the finely chopped garlic, stir for 30 seconds to flavor the fat and add the washed spinach.
Season with salt, stir and leave for 2-3 minutes, until it softens. Add the cream, stir, leave it to reduce, season with nutmeg and a little black pepper. Remove it from the heat and set it aside.
Grease an 30/18 cm ceramic baking dish well with olive oil. Arrange the potato slices, drizzle a bit of olive oil, season with salt and black pepper. Sprinkle with grated parmesan.
Next up are the zucchini, cut into slices, lightly season with salt and black pepper, arrange mozzarella slices on top and scatter a little spinach on top. Drizzle with olive oil and bake at 360°F (180°C), until a nice golden crust forms.
The potato casserole is taken out of the oven, with a fork make two holes between the rows and crack two eggs.
The Potato Casserole with Spinach, Zucchini and Cream is sprinkled with grated Parmesan cheese. It is baked again.
