Baked Spinach and Zucchini (Print Version)
# Ingredients:
→ Dairy & Fats
01 -
4 tablespoons (½ stick) unsalted butter, melted, divided
02 -
Good quality olive oil
03 -
¾ cup heavy cream
04 -
¼ cup freshly grated Italian Parmesan cheese, plus extra for topping
05 -
2 ounces Gruyère cheese, grated
→ Produce
06 -
6 scallions, white and green parts, sliced ¼ inch across
07 -
1 pound small zucchini, sliced into ¼-inch-thick rounds (about 4 zucchini)
08 -
1 tablespoon minced garlic (3 cloves)
09 -
Two 10-ounce packages frozen chopped spinach, defrosted
10 -
¼ cup chopped fresh basil leaves
11 -
¼ cup chopped fresh parsley
12 -
2 tablespoons freshly squeezed lemon juice
→ Pantry & Grains
13 -
1 cup cooked basmati rice
14 -
½ teaspoon ground nutmeg
15 -
Kosher salt and freshly ground black pepper
→ Proteins
16 -
4 extra-large eggs
# Instructions:
01 -
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.
02 -
Heat 2 tablespoons olive oil in a large (12-inch) skillet over medium-high heat. Add the scallions and zucchini, and sauté for 2 minutes. Add the garlic and cook for 1 minute more until fragrant.
03 -
Lightly press most of the water out of the spinach and add it to the pan. Add the cooked rice, basil, parsley, nutmeg, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper; toss well to combine. Transfer the mixture to the prepared baking dish.
04 -
In a medium bowl, whisk together the eggs, cream, the remaining 2 tablespoons melted butter and the ¼ cup Parmesan. Pour this custard mixture evenly over the spinach and zucchini; smooth the top with a spatula.
05 -
Sprinkle additional Parmesan and the grated Gruyère cheese over the top of the casserole.
06 -
Bake until a knife inserted in the center comes out clean, approximately 20 to 30 minutes. The top should be lightly golden and the center set.
# Notes:
01 -
This vegetable casserole can be assembled up to 6 hours ahead and refrigerated. Bring to room temperature before baking.
02 -
Squeeze the defrosted spinach thoroughly to remove excess moisture for best results.