Ina Garten’s Baked Spinach And Zucchini | Recipe Cart

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