Zucchini and spinach gratin

Slice the zucchini (100 g) into thin slices and sprinkle with salt. Let it sit for a while to release its juice.

After that, pat the slices dry with a paper towel to remove excess moisture.

The next step is to chop the spinach (100 g).

In a separate bowl, beat the egg (1 piece) with a fork. Add a pinch of saffron and chopped parsley leaves (2-3 sprigs) to the egg mixture, then season to taste.

Now you can assemble the gratin. In a baking dish, layer the zucchini slices, then sprinkle with chopped spinach and pour a small amount of the egg mixture over it.

Repeat the process, alternating zucchini, spinach, and egg mixture until all the ingredients are used.

Cover the dish with a layer of parchment paper, secure it with foil, and place it in a preheated oven at 180 degrees.

Bake for 15-20 minutes until cooked through.