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Baked Spinach and Zucchini Recipe

   
 

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     Baked Spinach and Zucchini

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6

Ingredients
4 tablespoons unsalted butter melted and divided
good olive oil
6 scallion, white and green parts
1 pound small zucchini sliced into 1/4 inch thickness
3 cloves of garlic minced
1 cup of cooked basati rice (aborio rice may also work0
1/4 cup fresh basil leaves
1/4 cup fresh parsley
1/2 teaspoon ground nutmeg
 
2 tablespoons freshly squeezed lemon juice
kosher salt and pepper
4 extra large eggs
3/4 cup heavy cream
1/2 cup Parmesan cheese
2 ounces of Gruyere cheese
2 packages of frozen chopped spinach

Instructions
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.
Serving Suggestions
you may want to cut this recipe in 1/2 as it serves 6


Originally Submitted
1/2/2019





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