Baked Spinach and Zucchini

 1 lb zucchini, cut in even slices

6 green onions, chopped

2 garlic cloves, miced

2 (10 oz) frozen spinach

1 cup rice, cooked

1/4 cup fresh parsley, chopped

1/4 cup fresh basil, chopped 

pinch of nutmeg

2 Tbsp lemon juice

2 tsp salt

1 tsp black pepper

4 extra large eggs

3/4 cup heavy cream

2 Tbsp melted butter

1/4 cup Parmesan cheese plus some for topping

Gruyere cheese, sliced

Add zucchini, green onions and garlic to a skillet. Mix and cook for 2-3 minutes. Turn off the heat.  Add 2 (10 oz) frozen spinach, drain most of the water out. Stir. Add cooked rice, parsley and basil, nutmeg and lemon juice, salt and black pepper. Stir and mix well together.

For the custard: In a small bowl mix eggs, heavy cream, melted butter. Whisk together.  Add Parmesan cheese.

Pour zucchini/spinach mixture into a casserole dish or into 6 small individual cast iron skillet that have been greased. Top with custard mixture. Top with Parmesan cheese and sliced Gruyere cheese.  Bake in a 350 degree oven for 20 minutes.

Recipe:  Ina Garten