[[!meta title="Baked Spinach and Zucchini"]]

Adapted from "Cook Like a Pro" by Ina Garten

2075 cal/recipe

## Ingredients

+ 1/3 c basmati rice
+ 2/3 c water
+ 4 tbsp unsalted butter, melted, divided
+ 2 tbsp olive oil
+ 6 scallions, white and green parts, sliced to 1/4 inch rounds
+ 1 lb small zucchini (about 4), sliced in 1/4 inch rounds and then rounds cut in quarters
+ 1 rounded tbsp minced garlic (about 4 cloves)
+ 20 oz frozen, chopped spinach, defrosted and squeezed
+ 1/4 c fresh, chopped basil
+ 1/4 c fresh, chopped parsley
+ 1 tsp ground nutmeg
+ 2 tbsp freshly squeezed lemon juice
+ 2 tsp kosher salt
+ 1 tsp ground black pepper
+ 4 eggs
+ 3/4 c heavy cream
+ 1/4 c plus 2 tbsp grated Parmesan cheese
+ 2 oz Gruyere cheese, grated

## Directions

+ Cook rice and water in rice cooker or small stovepot at least an hour before continuing recipe.
+ Preheat oven to 350 F.
+ Grease a 9 inch by 14 inch by 2 inch oval baking dish with half the melted butter using a pastry brush.
+ Heat olive oil in large skillet over med-high heat.
+ Add scallions and zucchini to skillet and cook 2 min.
+ Add garlic and cook for 1 min.
+ Add spinach, cooked rice, basil, parsley, nutmeg, lemon juice, salt, and pepper to skillet and stir well.
+ Transfer skillet contents to prepared baking dish.
+ In a medium bow, whisk together eggs, cream, remaining half of butter, and 1/4 c Parmesan cheese.
+ Pour egg mixture over sauted greens. 
+ Sprinkle with remaining Parmesan and Gruyere cheeses.
+ Bake for 20 to 30 min, until knife in middle comes out clean. 

## Note

[[!tag "heavy cream" zucchini spinach lemon]]