Spinach, Broccoli, Zucchini, Potato “Gatto”
3 lbs red potatoes cut into smaller squares
Fresh or frozen spinach – cook (steam) accordingly – let cool.
1 Zucchini cut into small bite sized pieces
1 small onion diced
garlic cloves – minced (as many as you want. I use 4-5 cloves, but we LOVE garlic.. so, you might want to just add 2-3
3/4 cup Veggie Broth
3 tbls buttery spread (vegan, of course)
1/4 nutritional yeast
Fresh Ground Pepper and Salt
Reserve Potato and Spinach Broth ( I mix the two and save for future veggie broth)
Preheat oven 350 degrees
Boil water and cook potatoes. I add a little salt and olive oil to the water. (reserve the potatoes water once you drain.) Make sure the potatoes are soft.
Heat Buttery spread. Add onions and garlic. I like to salt them right away and mix.. adding a little ground pepper. I sear the onions and garlic just a bit on one side and then mix. You can turn off heat when you have cooked them they way you want.
Heat oil and buttery spread in a skillet again and add zucchini and broccoli and brown on one side just a bit.
When the potatoes are done. Mix with onion and garlic mixture with the nutritional yeast. Add a little of the potato/spinach water and buttery spread to the potatoes until you get the consistancy the way you like. You want the potatoes moist but not too moist.
Get your casserole dish and oil it a bit.
Add your first layer of potatoes (half), flatten and smooth.
Add your spinach, flatten and smooth.
Add Zucchini and Broccoli mixture, flatten and smooth.
Then, second layer of potatoes, fatten and smooth…
lastly, cover lightly with bread crumbs…
Cook in oven for 20 minutes… until bread crumbs are golden brown.