CHEESY ZUCCHINI AND SPINACH BAKE

WineCheeseScallops
5 hours ago
4 min read

This Cheesy Zucchini and Spinach Bake is comfort food that still feels fresh and intentional. Tender zucchini, garlicky spinach, herbs, and rice are folded into a rich, custardy base of eggs and cream, then finished with nutty Gruyère and salty Parmesan. It’s light enough for brunch, hearty enough for dinner, and cozy enough to make on repeat.

Golden spinach frittata in a white dish on a wooden table, next to a bowl of chopped greens and a brass spoon, creating a warm, cozy vibe.

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Cheese-topped dish in a patterned bowl on a wooden surface. Nearby, a white bowl with black pepper and a metal spoon. Fresh herbs visible.

Perfect as a vegetarian main or an elevated side dish, this bake works just as beautifully for a casual family meal as it does for entertaining. Serve it straight from the oven, golden and bubbling, and let the flavors speak for themselves—simple ingredients, thoughtfully combined.

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Zucchini

Zucchini adds tenderness and subtle sweetness while keeping the dish light and balanced. When sautéed briefly before baking, it softens without becoming mushy and blends seamlessly into the creamy custard base.

Gruyère Cheese

Gruyère brings a nutty, slightly sweet flavor that elevates this bake beyond basic casseroles. It melts beautifully, creating a golden top while adding depth that complements the vegetables and herbs.

Close-up of grated cheese in a glass bowl, surrounded by sliced cucumbers, lemons, and eggs on a wooden surface. Bright and fresh setting.

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Recipe Origin / Inspiration

This recipe draws inspiration from classic vegetable gratins and brunch bakes—dishes designed to be both comforting and flexible. Using everyday vegetables and pantry staples, it transforms simple ingredients into something that feels complete and thoughtfully composed.

Chopped veggies, eggs, a lemon, and spices on a wooden countertop; milk in a measuring cup, olive oil bottle, and rice on the side.

It’s the kind of recipe that works across seasons: fresh enough for spring and summer, rich enough for cooler months. Whether baked in one large dish or individual gratins, it’s made to be shared.

Chopped green onions, spinach, herbs, sliced zucchini, lemon, eggs, and garlic on a wooden board with measuring cups. Bright and fresh.

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Chopped greens, sliced zucchini, raw eggs, and garlic on a wooden board. Fresh and vibrant cooking ingredients arranged in a kitchen setting.

Tips, Serving Suggestions, & Storage

Squeeze as much moisture as possible from the spinach to avoid a watery bake.
Slice zucchini evenly for consistent cooking.
Do not overcook the vegetables before baking; they will finish in the oven.
Use fresh herbs for the brightest flavor.
Grate cheeses fresh for better melting.
Let the bake rest for 5 minutes before serving for cleaner slices.
Serve warm or at room temperature.
Pair with a crisp green salad for a complete meal.
Store leftovers in an airtight container for up to 3 days.
Reheat gently in the oven to preserve texture.

Hands holding a bowl of salt and pepper above a pan with zucchini, rice, and herbs. A wooden spatula is visible. Bright and colorful.

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Hands with pink nails pour cooked zucchini with herbs and rice from a pot into a dish on a wooden counter. Bright kitchen setting.

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Unique Recipe Qualities

Works as both a main dish or side.
Balanced between creamy and fresh.
Naturally vegetarian.
Great for brunch, lunch, or dinner.
Can be baked in one dish or individual portions.
Uses pantry-friendly ingredients.
Elegant enough for entertaining.
Nutmeg adds subtle warmth.
Herbs brighten the richness.
Satisfying without being heavy.

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Cheesy Zucchini and Spinach Bake

Close-up of a baked spinach casserole with golden cheese topping, in a white dish on a beige cloth. Mood: warm and appetizing.

Ingredients

4 tablespoons unsalted butter, melted, divided
Olive oil, as needed
6 scallions, white and green parts, sliced ¼-inch thick
1 pound small zucchini, sliced into ¼-inch rounds
1 tablespoon minced garlic (about 3 cloves)
2 (8-ounce) packages frozen chopped spinach, thawed and well-drained
1 cup cooked basmati rice
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
½ teaspoon ground nutmeg
2 tablespoons freshly squeezed lemon juice
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
4 extra-large eggs
¾ cup heavy cream
¼ cup freshly grated Italian Parmesan cheese, plus extra for topping
2 ounces Gruyère cheese, grated

Instructions

Preheat the oven to 350°F. Grease a 9×14×2-inch oval baking dish or six individual gratin or cast-iron pans with 2 tablespoons of the melted butter.
Heat 2 tablespoons olive oil in a large sauté pan over medium-high heat. Add the scallions and zucchini and cook for 3 minutes. Add the garlic and cook for 1 additional minute.
Press excess water from the spinach and add it to the pan along with the rice, basil, parsley, nutmeg, lemon juice, salt, and pepper. Toss well, then transfer the mixture to the prepared baking dish.
In a medium bowl, whisk together the eggs, heavy cream, remaining 2 tablespoons melted butter, and Parmesan cheese. Pour evenly over the vegetables and smooth the top.
Sprinkle with additional Parmesan and the Gruyère.
Bake for 20–30 minutes, until set and a knife inserted in the center comes out clean. Serve warm.

Baked spinach casserole in a white dish on a wooden table, accompanied by a towel, spoon, pepper, and chopped herbs in a glass bowl.

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