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Ina Garten’s Baked Spinach and Zucchini
Ingredients
4 tablespoons (½ stick)
unsalted butter, melted, divided
Good
olive oil
6
scallions, white and green parts, sliced ¼ inch across
1 pound
small zucchini, sliced into ¼-inch-thick rounds (4 zucchini)
1 tablespoon
minced garlic (3 cloves)
Two 10-ounce packages
frozen chopped spinach, defrosted
1 cup
cooked basmati rice
¼ cup
chopped fresh basil leaves
¼ cup
chopped fresh parsley
½ teaspoon
ground nutmeg
2 tablespoons
freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
4
extra-large eggs
¾ cup
heavy cream
¼ cup
freshly grated Italian Parmesan cheese, plus extra
2 ounces
Gruyère cheese, grated
Instructions
STEP 1
Preheat the oven to 350°F. Grease a 9-by-14-by-2-inch oval baking dish with 2 tablespoons of the melted butter and set aside.,
STEP 2
Heat 2 tablespoons olive oil in a large (12-inch) skillet over medium-high heat. Add the scallions and zucchini, and sauté for 2 minutes. Add the garlic and cook for 1 minute. Lightly press most of the water out of the spinach and add it to the pan. Add the rice, basil, parsley, nutmeg, lemon juice, 2 teaspoons salt and 1 teaspoon pepper; toss well. Transfer to the prepared baking dish.,
STEP 3
In a medium bowl, whisk together the eggs, cream, the remaining 2 tablespoons melted butter and the ¼ cup Parmesan. Pour the mixture over the spinach and zucchini; smooth the top. Sprinkle with some extra Parmesan and the Gruyère. Bake until a knife inserted in the center comes out clean, 20 to 30 minutes.
Nutrition Facts
(per serving)
Calories:
420 calories
Servings:
4 servings
Carbohydrates:
30 g
Fat:
30 g
Fiber:
3 g
Protein:
16 g
Sugar:
3 g
Meal Effort
Preparation:
27 minutes
Cook:
25 minutes
Total:
52 minutes