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Baked Spinach and Zucchini

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.
Course Vegetable
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 people

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

  1. Preheat oven to 350 F. Grease 9x14x2 oval baking dish with 2 tbsp melted butter and set aside.
  2. 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.
  3. 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.