Ina Garten’s Baked Spinach and Zucchini Recipe

Ina Garten’s Baked Spinach and Zucchini Recipe

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Baked spinach and zucchini are anything but a snooze-fest when Ina gets her hands on them and adds basmati rice and two different types of cheese.

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Cooking tools:

  • Oven
  • Oven mitt
  • Oval baking dish
  • Skillet
  • Wooden spoon
  • Mixing bowl
  • Whisk
  • Measuring cup
  • Measuring spoon
  • Chef's knife
  • Cutting board
  • Grater
  • Colander
  • Pastry brush
  • Spatula
  • Aluminum foil

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
  • 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

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