Baked spinach and zucchini

Ingredients

• 57 g unsalted butter, melted, divided 
• Good olive oil  
• 6 scallions, white and green parts, sliced 5mm (¼ in) across  
• 450 g (1 lb) small zucchini, sliced in 5mm (¼ in) thick rounds (about 4 zucchini)  
• 3 tsp minced garlic (3 cloves)  
• 2 280 g (10 oz) packages frozen chopped spinach, defrosted  
• 1 cup cooked basmati rice  
• ¼ cup chopped fresh basil leaves  
• ¼ cup chopped fresh parsley  
• ½ tsp ground nutmeg  
• 1½ tbsp (30 ml) freshly squeezed lemon juice  
• Kosher salt and freshly ground black pepper  
• 4 extra-large eggs  
• ¾ cup thickened (heavy) cream  
• ¼ cup freshly grated parmesan, plus extra  
• 55 g (2 oz) Gruyere, grated  

Instructions

1. Preheat the oven to 180°C (350°F). Grease a 23 cm x 35 cm x 5 cm  (9x14x2 in) oval baking dish, or six individual cast-iron pans, with 1½ tablespoons of the melted butter and set aside.
2. Heat 1½ tablespoons olive oil in a large (30 cm / 12 in) sauté pan over medium-high heat. Add the scallions and zucchini and sauté 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, basil, 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 1½ tablespoons melted butter, and the ¼ cup parmesan. Pour the mixture over the spinach and zucchini and smooth the top. Sprinkle with some extra parmesan and the gruyere. Bake for 20 to 30 minutes, until a knife inserted in the center comes out clean.

Recipe from Cook Like a Pro: A Barefoot Contessa Cookbook by Ina Garten (Clarkson Potter). Provided courtesy of Ina Garten.