Add new recipe "Baked Spinach and Zucchini".

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+[[!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]]