Baked Spinach and Zucchini

 1 lb zucchini, cut into 1/2 inch thickness

6 scallions, chopped

3 garlic cloves, chopped

2 (10 oz) package frozen spinach, squeeze out the water very well

1 cup cooked white rice

1/4 cup fresh parsley, chopped

1/4 cup fresh basil, julianned

pinch of nutmeg

2 Tbsp lemon juice

2 tsp salt

1 tsp pepper

Custard:

4 large eggs

3/4 cups heavy cream

2 Tbsp butter

1/4 cup Parmesan cheese

Saute zucchini in oil on the stove top for about 3 minutes.  Add garlic for another 1 minute. Turn off heat. Add the spinch, rice, parsley, basil, nutmeg, lemon juice, salt and pepper.  Stir together. Place in a casserole dish.

Mix custard ingredients together. Place on top of vegetable mixture.  Add some more Parmesan cheese on top.  Bake in a 350 degree oven for 20 minutes.