Baked Spinach and Zucchini


4 tablespoons unsalted butter (½ stick) melted, divided

Olive oil

6 scallions, white and green parts, sliced ¼ inch across

1 pound small zucchini, sliced into 1/4" rounds (4 zucchini)

1 tablespoon minced garlic (3 cloves)

Two 10 Oz packages frozen chopped spinach, defrosted

1 cup cooked basmati rice

1/4 cup chopped fresh basil leaves

1/4 cup chopped fresh parsley

1/2 teaspoon ground nutmeg

2 tablespoons freshly squeezed lemon juice

Fine sea salt and freshly ground black pepper

4 extra large eggs

3/4 cup heavy cream

1/4 cup freshly grated Italian Parmesan cheese, plus extra

2 ounces Sharp white cheddar cheese, grated

Preheat oven to 350.

Heat 2 tablespoons olive oil in a large (12-inch) iron skillet, over medium-high heat.

Add scallions and zucchini and sauté for 2 minutes.

Add garlic and cook for 30 seconds, then remove skillet from heat.

Lightly press water out of spinach and add it to the pan.

Add rice, basil, parsley, nutmeg, lemon juice, 2 teaspoons salt and 1 teaspoon pepper; toss well.

In a bowl, whisk together eggs, cream, 2 tablespoons melted butter and 1/4 cup Parmesan.

Pour the mixture over the spinach and zucchini; smooth the top.

Sprinkle with some extra Parmesan and cheddar cheese.

Bake until a knife inserted in the center comes out clean, 20 to 30 minutes.
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