Ina Garten’s Baked Spinach and Zucchini

Why You’ll Love This Recipe

• Flavorful and Comforting: The blend of cheeses, herbs, and vegetables creates a rich and satisfying taste.

• Versatile: Suitable as a main dish or a side, fitting various meal plans.

• Make-Ahead Friendly: Can be prepared in advance and baked when needed.

• Elegant Presentation: Ideal for both casual dinners and special occasions.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 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 (approximately 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 for topping

• 2 ounces Gruyère cheese, grated

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9-by-14-by-2-inch oval baking dish with 2 tablespoons of the melted butter and set aside.

2. In a large (12-inch) sauté pan, heat 2 tablespoons of olive oil over medium-high heat. Add the scallions and zucchini, sautéing for 2 minutes. Add the garlic and cook for an additional minute.

3. Press most of the water out of the defrosted spinach and add it to the pan. Stir in the cooked rice, basil, parsley, nutmeg, lemon juice, 2 teaspoons of salt, and 1 teaspoon of pepper. Toss well to combine.

4. Transfer the mixture to the prepared baking dish, spreading it evenly.

5. In a medium bowl, whisk together the eggs, heavy cream, the remaining 2 tablespoons of melted butter, and ¼ cup of Parmesan cheese. Pour this mixture over the spinach and zucchini in the baking dish, smoothing the top.

6. Sprinkle additional Parmesan and the grated Gruyère over the top.

7. Bake for 20 to 30 minutes, or until a knife inserted into the center comes out clean.

Servings and Timing

• Yield: 6 servings

• Preparation Time: 15 minutes

• Cooking Time: 30 minutes

• Total Time: 45 minutes

Variations

• Cheese Alternatives: Substitute Gruyère with Swiss or Emmental cheese for a different flavor profile.

• Fresh Spinach: Use fresh spinach instead of frozen; sauté until wilted before combining.

• Grain Options: Replace basmati rice with quinoa or couscous for a unique twist.

• Protein Addition: Incorporate cooked chicken or turkey for a non-vegetarian version.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Freezing: Freeze the baked dish, tightly wrapped, for up to 2 months. Thaw in the refrigerator overnight before reheating.

• Reheating: Warm in a 350°F (175°C) oven until heated through, approximately 15-20 minutes.

FAQs

What type of rice works best in this recipe?

Basmati rice is recommended for its light and fluffy texture, which complements the creamy components of the dish.

Can I prepare this dish ahead of time?

Yes, assemble the dish up to the baking step, cover, and refrigerate for up to 24 hours. Bake when ready to serve.

Is it possible to use fresh spinach instead of frozen?

Absolutely. Use an equivalent weight of fresh spinach, sauté until wilted, and ensure excess moisture is removed before adding.

What can I substitute for Gruyère cheese?

Swiss or Emmental cheese are good alternatives that provide a similar melt and flavor.

How do I prevent the dish from becoming watery?

Ensure that the spinach is thoroughly drained and excess moisture is removed to prevent a watery consistency.

Can I freeze individual portions?

Yes, divide the baked dish into portions, wrap each tightly, and freeze. Reheat as needed.

What herbs can I use if I don't have basil or parsley?

Fresh thyme or dill can be used as substitutes, keeping in mind they will alter the flavor profile.

Is this dish suitable for vegetarians?

Yes, it contains no meat products and is suitable for a vegetarian diet.

Can I add other vegetables to this gratin?

Certainly. Mushrooms, bell peppers, or leeks can be added for additional flavors and textures.

How can I make this dish gluten-free?

Ensure that all ingredients used, such as cheeses and rice, are certified gluten-free.

Conclusion

Ina Garten’s Baked Spinach and Zucchini is a versatile and flavorful dish that brings together wholesome ingredients in a comforting gratin. Its rich combination of vegetables, herbs, and cheeses makes it a delightful addition to any meal, whether as a main course or a side. Easy to prepare and adaptable to various dietary preferences, this recipe is sure to become a favorite in your culinary repertoire.

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Ina Garten's Baked Spinach and Zucchini is a cheesy and comforting gratin that combines sautéed zucchini, spinach, basmati rice, and fresh herbs in a creamy egg mixture, topped with Gruyère and Parmesan cheese.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Main Course, Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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 (approximately 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 for topping

2 ounces Gruyère cheese, grated

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Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-by-14-by-2-inch oval baking dish with 2 tablespoons of the melted butter and set aside.
2. In a large (12-inch) sauté pan, heat 2 tablespoons of olive oil over medium-high heat. Add the scallions and zucchini, sautéing for 2 minutes. Add the garlic and cook for an additional minute.
3. Press most of the water out of the defrosted spinach and add it to the pan. Stir in the cooked rice, basil, parsley, nutmeg, lemon juice, 2 teaspoons of salt, and 1 teaspoon of pepper. Toss well to combine.
4. Transfer the mixture to the prepared baking dish, spreading it evenly.
5. In a medium bowl, whisk together the eggs, heavy cream, the remaining 2 tablespoons of melted butter, and ¼ cup of Parmesan cheese. Pour this mixture over the spinach and zucchini in the baking dish, smoothing the top.
6. Sprinkle additional Parmesan and the grated Gruyère over the top.
7. Bake for 20 to 30 minutes, or until a knife inserted into the center comes out clean.

Notes

• Cheese Alternatives: Substitute Gruyère with Swiss or Emmental cheese for a different flavor profile.
• Fresh Spinach: Use fresh spinach instead of frozen; sauté until wilted before combining.
• Grain Options: Replace basmati rice with quinoa or couscous for a unique twist.
• Protein Addition: Incorporate cooked chicken or turkey for a non-vegetarian version.
• Storage/Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat in a 350°F (175°C) oven for 15-20 minutes.

Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 4g
• Sodium: 400mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 9g
• Cholesterol: 125mg