Preheat the oven to 350 degrees. Grease a
9x14x2 inch oval banking dish with 2
tablespoons of the melted butter.
Heat 2 tablespoons of olive oil in a large
saute pan over medium high heat. Add the
scallions and the zucchini and saute for 2
minutes. Add the garlic and cook another
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 of salt, and 1 tsp of pepper. Toss well.
Transfer all to the baking dish.
In a medium bowl, whisk together the eggs,
cream, the remaining 2 tablespoons of melted
butter and the 1/4 cup parmesan cheese. Pour
the mixture over the spinach and zucchini and
smooth the top. Sprinkle with some extra
Parmesan and the Gruyere cheese.
Bake for 20-30 minutes or until a knife
inserted in the center comes out clean.