INA GARTEN ZUCCHINI GRATIN RECIPES

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INA GARTEN’S BAKED SPINACH AND ZUCCHINI RECIPE - PUREWOW



Ina Garten’s Baked Spinach and Zucchini Recipe - PureWow image

Provided by PureWow Editors

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 16

4 tablespoons (½ stick) unsalted butter, melted, divided
Good olive oil
6 scallions, white and green parts, sliced ¼ inch across
1 pound small zucchini, sliced into ¼-inch-thick rounds (4 zucchini)
1 tablespoon minced garlic (3 cloves)
Two 10-ounce packages frozen chopped spinach, defrosted
1 cup cooked basmati rice
¼ cup chopped fresh basil leaves
¼ cup chopped fresh parsley
½ teaspoon ground nutmeg
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
4 extra-large eggs
¾ cup heavy cream
¼ cup freshly grated Italian Parmesan cheese, plus extra
2 ounces Gruy?re cheese, grated

Steps:

  • 1. Preheat the oven to 350?F. Grease a 9-by-14-by-2-inch oval baking dish with 2 tablespoons of the melted butter and set aside. 2. Heat 2 tablespoons olive oil in a large (12-inch) skillet over medium-high heat. Add the scallions and zucchini, and saut? 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 teaspoons salt and 1 teaspoon pepper; toss well. Transfer to the prepared baking dish. 3. In a medium bowl, whisk together the eggs, cream, the remaining 2 tablespoons melted butter and the ? cup Parmesan. Pour the mixture over the spinach and zucchini; smooth the top. Sprinkle with some extra Parmesan and the Gruy?re. Bake until a knife inserted in the center comes out clean, 20 to 30 minutes.

Nutrition Facts : Calories 400 calories, CarbohydrateContent 17 grams carbohydrate, FatContent 32 grams fat, ProteinContent 15 grams protein, SugarContent 4 grams sugar

BAREFOOT CONTESSA'S VEGETABLE TIAN ( INA GARTEN ) RECIPE ...



Barefoot Contessa's Vegetable Tian ( Ina Garten ) Recipe ... image

Make and share this Barefoot Contessa's Vegetable Tian ( Ina Garten ) recipe from Food.com.

Total Time 1 hours 25 minutes

Prep Time 20 minutes

Cook Time 1 hours 5 minutes

Yield 8 serving(s)

Number Of Ingredients 11

olive oil
2 large yellow onions, cut in half and sliced
2 garlic cloves, minced
1 lb medium round potato, unpeeled
3/4 lb zucchini
1 1/4 lbs medium tomatoes
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 tablespoon fresh thyme leave, plus extra
fresh thyme sprig
2 ounces gruyere cheese, grated

Steps:

  • Preheat the oven to 375 degrees F.
  • Brush a 9 by 13 by 2-inch baking dish with olive oil.
  • In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent.
  • Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
  • Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices.
  • Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer.
  • Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil.
  • Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender.
  • Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned.
  • Serve warm.

Nutrition Facts : Calories 109.8, FatContent 2.7, SaturatedFatContent 1.4, CholesterolContent 7.8, SodiumContent 253.9, CarbohydrateContent 17.9, FiberContent 3.3, SugarContent 5, ProteinContent 4.9

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