Baked Spinach & Zucchini Casserole by Ina Garten
Skill Level: Simple
Serves: 6
Nutrition Facts (Per Serving) Serving size: 1 of 6; Calories: 404; Fat: 32 g; Saturated Fat: 16 g; Carbohydrates: 17 g; Dietary Fiber: 4 g; Sugars: 4 g; Protein: 16 g; Cholesterol: 207 mg; Sodium: 739 mg
Total Prep & Cook Time: 45 minutes Hands-On Time: 15 minutes
Ingredients
- 4 tablespoons (1/2 stick) unsalted butter, melted, divided
- High-quality olive oil
- 6 scallions, white and green parts, thinly sliced (about 1/4 inch)
- 1 pound small zucchini (about 4), cut into 1/4-inch rounds
- 1 tablespoon finely chopped garlic (about 3 cloves)
- 2 (10-ounce) packages frozen chopped spinach, thawed
- 1 cup cooked basmati rice
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon ground nutmeg
- 2 tablespoons fresh lemon juice
- Kosher salt and ground black pepper
- 4 extra-large eggs
- 3/4 cup heavy cream
- 1/4 cup grated Italian Parmesan cheese, plus more for topping
- 2 ounces Gruyre cheese, shredded
Instructions
- Preheat the oven to 350F. Use 2 tablespoons of the melted butter to grease a 9142-inch oval baking dish or six small cast-iron skillets; set aside.
- Heat 2 tablespoons olive oil in a 12-inch saut pan over medium-high heat. Add the scallions and zucchini and cook about 2 minutes; add the garlic and cook 1 more minute.
- Squeeze most of the moisture from the thawed spinach and stir it into the pan. Add the rice, basil, parsley, nutmeg, lemon juice, about 2 teaspoons kosher salt, and 1 teaspoon black pepper; mix until combined. Transfer the mixture to the prepared baking dish.
- In a medium bowl, whisk the eggs, heavy cream, the remaining 2 tablespoons melted butter, and 1/4 cup Parmesan. Pour the custard evenly over the spinach and zucchini, smoothing with a spatula if needed.
- Sprinkle with extra Parmesan and the shredded Gruyre.
- Bake 2030 minutes, until a knife inserted in the center comes out clean and the top is lightly golden.
Serving Suggestions
This savory bake is excellent as a side dish or a meatless main for lunch or dinner. Serve with a crisp salad or alongside grilled meats for a complete meal.
Notes
- For individual portions, use mini skillets or small oven-proof dishes; baking time remains the same.
- Test doneness with a knife in the center to ensure the custard is set.
- If using fresh spinach, wilt it first and squeeze out excess moisture before adding.
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