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Ina Garten’s Baked Spinach and Zucchini

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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.

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

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

Find it online: https://recipesbyjanet.com/ina-gartens-baked-spinach-and-zucchini/