Ina Garten's Spinach Zucchini

This creamy baked spinach and zucchini casserole combines fresh garden vegetables with aromatic herbs and three kinds of cheese for a decadent side dish that pairs beautifully with any protein. The recipe comes from culinary icon Ina Garten, known for her foolproof approach to elegant comfort food.

I first made this for a holiday gathering when I needed something green on the table that wasn't just another salad. The combination of spinach, zucchini, and that glorious cheesy topping had everyone asking for seconds.

Ingredients

• Unsalted butter: adds richness and helps create a golden crust on top
• Good olive oil: provides the foundation flavor for sautéing the vegetables
• Scallions: offer a milder onion flavor that complements without overpowering
• Small zucchini: work best as they contain less water and seeds than larger ones
• Minced garlic: infuses aromatic depth throughout the dish
• Frozen chopped spinach: provides convenience and consistent texture
• Cooked basmati rice: adds substance and absorbs the savory flavors
• Fresh basil and parsley: brighten the dish with herbaceous notes
• Ground nutmeg: enhances the flavor of spinach with subtle warmth
• Fresh lemon juice: cuts through the richness with necessary acidity
• Kosher salt and freshly ground black pepper: are essential for proper seasoning
• Extra large eggs: provide structure and binding for the casserole
• Heavy cream: creates luxurious texture and mouthfeel
• Parmesan cheese: adds savory umami notes and helps form a golden crust
• Gruyère cheese: melts beautifully for that perfect pull when serving

Step-by-Step Instructions

Prepare the Baking Dish:

Brush your oval baking dish thoroughly with half the melted butter, ensuring every corner is coated to prevent sticking. The butter also adds flavor to the edges of the casserole where it will brown beautifully.

Create the Vegetable Base:

Heat olive oil until shimmering then add scallions and zucchini, cooking just until they begin to soften but still maintain some texture. This quick sauté prevents the zucchini from releasing too much moisture later.

Add Aromatics and Seasonings:

Introduce garlic at the end of sautéing to prevent burning while still releasing its essential oils. Then fold in the well-drained spinach, cooked rice, fresh herbs, spices, lemon juice and seasonings, ensuring everything is thoroughly combined for consistent flavor throughout.

Prepare the Creamy Topping:

Whisk eggs until completely smooth before slowly incorporating the cream and remaining butter. Add the Parmesan last, mixing just until combined. This mixture should be pourable but substantial.

Assemble and Bake:

Pour the egg mixture evenly over the vegetable base, using a spatula to ensure it penetrates throughout. The double cheese topping creates an irresistible golden crust while protecting the vegetables from drying out during baking.

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The nutmeg might seem unusual, but it's my secret weapon with spinach dishes. My grandmother always added a pinch to her creamed spinach, and that subtle warmth completely transforms the flavor profile of green vegetables.

Preventing Excess Moisture

Properly draining the spinach is crucial for this recipe's success. After defrosting, place the spinach in a clean kitchen towel and twist tightly over the sink to remove as much water as possible. Skip this step and you'll end up with a watery casserole that won't set properly.

Make It Your Own

This versatile recipe welcomes thoughtful adaptations. Try swapping the zucchini for yellow summer squash or adding sautéed mushrooms for earthier flavor. The rice can be replaced with quinoa for added protein, or even cauliflower rice for a lower-carb version. Just maintain the overall proportions to ensure the casserole sets properly.

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Serving Suggestions

This casserole shines alongside simple roasted chicken or grilled steak, where its creamy texture provides the perfect counterpoint. For a memorable brunch, serve smaller portions with poached eggs on top and crusty bread on the side. The dish holds its heat well, making it ideal for buffet-style entertaining.

Storage and Reheating

Leftovers keep beautifully in the refrigerator for up to three days. Reheat individual portions in the microwave, or for better texture, warm gently in a 300°F oven until heated through. The flavors actually improve after a day as the ingredients have time to meld.

Frequently Asked Questions

→ Can I use fresh spinach instead of frozen?

Yes, you can substitute fresh spinach, but you'll need about 2 pounds to equal the 20 ounces of frozen. Blanch the fresh spinach briefly in boiling water, drain thoroughly, and chop before using.

→ Is it possible to make this dish ahead of time?

Absolutely! You can prepare the vegetable mixture a day ahead and refrigerate. When ready to bake, bring it to room temperature, add the egg mixture, and proceed with baking. You may need to add 5-10 minutes to the baking time if starting with cooler ingredients.

→ What can I serve with this spinach and zucchini bake?

This versatile dish pairs beautifully with roasted chicken, grilled fish, or lamb. It also works well as a vegetarian main course served with a simple green salad and crusty bread.

→ Can I substitute the cheeses?

While Parmesan and Gruyère create a distinctive flavor profile, you can substitute with other cheeses. Good alternatives include fontina, comté, or a mild cheddar for the Gruyère, and pecorino romano or asiago for the Parmesan.

→ How do I know when the dish is fully cooked?

Insert a knife into the center—it should come out clean without any egg mixture clinging to it. The top should be lightly golden brown and the edges slightly pulled away from the sides of the dish.

→ Can I freeze leftovers of this dish?

Yes, but the texture may change slightly. Cool completely, portion, and freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat covered in a 325°F oven until warm throughout.