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Ingredients:

Serves 6

1/3-cup extra-virgin olive oil
1 Tbs. minced garlic
1 lb. spinach, thick stems removed
1 lb. zucchini
1-1/2 lbs. russet potatoes, peeled
Gray salt
freshly ground pepper
3-1/2 cups my mother's tomato sauce (recipe follows)
1/2-cup freshly grated Parmesan cheese
2/3-cup fine dried bread crumbs

Directions:

1. Preheat the oven to 375 degrees F.
   
2. Lightly oil a deep 2-1/2 to 3 quart baking dish (about 9 x 12 inches).
   
3. In a small bowl, combine the extra-virgin olive oil and garlic.
   
4. Trim the ends of the zucchini, then cut lengthwise into 1/4-inch thick slices. Put in a separate bowl.
   
5. Cut the potatoes in half lengthwise, place the potato halves, cut-side down, on a cutting board and cut lengthwise into 1/4-inch thick "fingers".
   
6. Put the potatoes in a third bowl. Coat with olive oil, salt, pepper and garlic.
   
7. Using half the potatoes, make a layer in the prepared baking dish.
   
8. Spread with 1/2-cup of the tomato sauce.
   
9. Sprinkle with 2 tablespoons of the Parmesan and 2 tablespoons of the bread crumbs.
10. Repeat the layering — vegetable, tomato sauce, basil, Parmesan, bread crumbs — using all the zucchini and then all the spinach.
    
11. Top with the remaining potatoes and then the remaining tomato sauce. Drizzle with the remaining olive oil.
    
12. Cover and bake until tender and bubbling, about 1-1/4 hour.
    
13. Uncover, sprinkle with the remaining Parmesan and the remaining bread crumbs.
14. Continue to cook until the top browns, about 15 minutes longer.
    
15. Remove from the oven and let cool to room temperature to allow the dish to settle and deepen in flavor.
    
16. To serve, cut into squares and carefully lift out of the pan with a spatula.

Tiella may be served hot, warm or at room temperature. Reheat in a low oven if desired.

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