I stole this recipe for Baked Spinach and Zucchini from a cookbook called Cook Like a Pro: Recipes & Tips for Home Cooks. This tasty vegetable casserole is another great way to eat your greens! Start with sautéing onions and zucchini, and then add garlic and spinach. Next add some cooked rice and seasonings. Everything is transfer to a baking dish. Eggs, cream, melted butter and Parmesan cheese are mixed together and poured over the zucchini and spinach mixture. More cheese is sprinkled on top and the dish finishes in the oven. This recipe is another great way to eat you vegetables whether you grow or buy them.
Heat 2 tbsp olive in a large 12 inch sauté pan over medium high heat. Add 6 sliced scallions and 1 lb zucchini cut into circles and sauté for 2 minutes.
Next add 3 minced cloves of garlic and cook for 1 minute. Lightly press most of the water out of 2 (10 oz) packages spinach (thawed) and add it to the pan.
Then add 1 cup cooked rice, ¼ cup chopped fresh basil, ¼ cup chopped fresh parsley, ½ tsp ground nutmeg, 2 tbsp lemon juice, 2 tsp salt and 1 tsp pepper and toss well.
Preheat oven to 350 F. Grease 9×13 baking dish and spread the zucchini and spinach mixture into the dish. Then in a medium bowl, whisk together 4 eggs, ¾ cup heavy cream, 2 tbsp melted butter and ¼ cup Parmesan cheese. Pour the mixture over the spinach and zucchini and smooth the top.
Then sprinkle with some extra Parmesan cheese and 2 oz grated Gruyére.
Bake for 20 to 30 minutes, until a knife inserted in the center comes out clean.
Scoop out and enjoy!
If you liked this recipe for Baked Spinach and Zucchini you can try other zucchini recipes like you can try other zucchini recipes like Oven Fried Zucchini Tots, Grilled Zucchini, Zucchini Pancakes or try spinach recipes like Garlic Parmesan Orzo or Cheesy Spinach Casserole.
Baked Spinach and Zucchini
Ingredients
- 4 tbsp butter melted and divided
- Olive oil
- 6 scallions sliced ¼ inch across
- 1 lb small zucchini sliced in ¼ inch thick rounds (4 small zucchini)
- 1 tbsp minced garlic 3 cloves
- 2 (10 oz) packages frozen chopped spinach, defrosted
- 1 cup cooked basmati rice
- ¼ cup chopped fresh basil leaves
- ¼ cup chopped fresh parsley
- ½ tsp ground nutmeg
- 2 tbsp lemon juice
- Salt / pepper
- 4 eggs
- ¾ cup heavy cream
- ¼ cup freshly grated Italian Parmesan cheese + extra
- 2 oz Gruyére cheese grated
Instructions
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Preheat oven to 350 F. Grease 9x14x2 oval baking dish with 2 tbsp melted butter and set aside.
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Heat 2 tbsp olive in a large 12 inch sauté pan over medium high heat. Add the onions and zucchini and sauté for 2 minutes. Add the garlic and cook for 1 minute. Lightly press most of the water out of the spinach and add it to the pan. Add the rice, basil, parsley, nutmeg, lemon juice, 2 tsp salt and 1 tsp pepper and toss well. Transfer mixture to the prepared baking dish.
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In a medium bowl, whisk together the eggs, cream, 2 tbsp melted butter and ¼ cup Parmesan cheese. Pour the mixture over the spinach and zucchini and smooth the top. Sprinkle with some extra Parmesan cheese and Gruyére. Bake for 20 to 30 minutes, until a knife inserted in the center comes out clean.