THINGS TO COOK WITH ZUCCHINI RECIPES

Name: Ina Garten’s Baked Spinach and Zucchini
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 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

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

Ingredients

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

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

Ingredients

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

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