Baked Spinach and Zucchini

 

 

Hello, I told you I have a free trial from Food Network. Ina Garten is the bomb! So fun to watch her effortlessly create. I love spinach; so this really was a hit for me. Great for lunch or a side with a protein. As Ina; I used frozen spinach, although alot of the reviews used fresh. I did not have 3 ingredients on hand; so substituted Jarisberg Swiss for the Gruyere and 1/2 of Boursin cheese with 3/4 cup milk for the heavy cream. Also added dried basil for fresh. Next time will follow those ingredients to compare the difference. I did bake in a boring 9x14-inch glass baking dish, but if we were able to have dinner guests; the individual cast iron skillet are so cute! Go away Covid!!!!!

Ingredients:

• 4 tablespoons unsalted butter, divided, melted
• Good olive oil (love she says this)
• 6 scallions, white and green parts, sliced 1/4 inch (some reviews used yellow onion)
• 4 zucchini, sliced in 1/4-inch rounds (1 pound)
• 16 ounce frozen spinach, defrosted (  Ina wanted 20 ounce, but just used one package)
• 1 cup cooked basmati rice
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon ground nutmeg (this created a wonderful flavor)
• 2 tablespoons fresh squeezed lemon juice (I squeeze fresh lemons and freeze the juice)
• Celtic salt and fresh ground pepper
• 4 large eggs 
• 3/4 cup heavy cream
• 1/4 cup freshly grated Parmesan cheese
• 2 ounces Gruyere cheese, grated

Directions:

Preheat oven to 350-degrees.

Grease a 9x14-inch baking dish or six individual cast iron pans with 2 tablespoons butter and set aside.

Heat 2 tablespoons olive oil in a large saute pan over medium heat. Add the scallions and zucchini and saute 2 minutes. Add the garlic and cook for one minute. 

Lightly press most of the water out of the defrosted spinach and add to the pan.

Add the rice, basil, parsley, nutmeg, lemon juice, 2 teaspoons salt and 1 teaspoon pepper and toss well.

Transfer to the prepared baking dish.

In a medium bowl, whisk together eggs, cream and remaining 2 tablespoons melted butter and the 1/4 cup Parmesan cheese. 

Pour the mixture over the spinach and zucchini and smooth the top.

Sprinkle with some extra Parmesan and the Gruyere.

Bake for 20-30 minutes, until a knife inserted in center comes out clean.