Remove the stem of the zucchetti and soften the fruit, unpeeled and whole, in salted water for fifteen minutes.
Rinse the spinach and cut into thin strips. Mash with the cooked zucchetti.
Pre-boil the long grain rice in salted water for ten minutes. Drain and rinse well under cold water to flush out all the cornstarch.
Fry the bacon strips in hot olive oil. Add onions and garlic and saute, turning, until soft, four to five minutes. Cool.
Blend the eggs. Chop the basil and add it together with the grated parmesan, the onion-bacon mixture, the long grain rice and the zucchetti pueree. Mix everything together and season with salt and pepper. Pour the mixture into a baking dish brushed with olive oil.
Meanwhile, bake the zucchetti gratin in the oven heated to 200 degrees on the second rack from the bottom for forty to forty-five minutes.
Tip: This gratin can be prepared with a variety of vegetables, depending on the season: Peas, pumpkin, asparagus, melanzane, lettuce, etc.
Our tip: use bacon with a subtle smoky touch!