It’s no secret between my friends they know I am a huge Ina Garten fan.  Just for fun, for my birthday in May we had an “Ina Recipe Party” and cooked five dishes.  One of those dishes was Ina’s Zucchini and Spinach Bake – and it was delish – so we had to share.It is known in the food world that Ina’s recipes are tried over and over again until they are perfectly crafted, but I did a bit of changing in this recipe.  Ina’s recipe calls for Basil, which I am not a fan of.  So, I modified it to replace the basil with dill.  Same goes for the gruyere.  Not a fan, so I switched it out with mozzarella.   I do hope you enjoy this Ina knock off.  It’s a wonderful side or a main meal if you are not a meat lover.  ENJOY!

 

Zucchini and Spinach Bake

 

4 tablespoons (1/2 stick) unsalted butter, melted, divided

Olive oil

6 scallions, white and green parts, sliced 1/4 inch across

1 pound small zucchini, sliced in 1/4-inch-thick rounds (4 zucchini)

1 tablespoon minced garlic (3 cloves)

2 (10-ounce) packages frozen chopped spinach, defrosted

1 cup cooked basmati rice

1/8 cup chopped dill

1/4 cup chopped fresh parsley

1/2 teaspoon ground nutmeg

2 tablespoons freshly squeezed lemon juice

Kosher 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 mozzarella cheese, grated

 

Directions

 

  1. Preheat the oven to 350 degrees F. Grease a 9-by-14-by-2-inch oval baking dish, or six individual cast-iron pans, with 2 tablespoons of the melted butter and set aside.
  2. Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium-high heat. Add the scallions and zucchini and saute for 2 minutes. Add the garlic and cook for one minute. Lightly press most of the water out of the spinach and add it to the pan. Add the rice, dill, parsley, nutmeg, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and 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 1/4 cup Parmesan. Pour the mixture over the spinach and zucchini and smooth the top. Sprinkle with some extra Parmesan and the Mozzarella. Bake for 20 to 30 minutes, until a knife inserted in the center comes out clean.