Baked spinach & zucchini from Cook Like a Pro: Recipes and Tips for Home Cooks (page 145) by Ina Garten

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Notes about this recipe

  • Nrnarayan on December 15, 2025

    Didn't enjoy this, only used one cup of rice but still came out crunchy?

  • averythingcooks on April 30, 2021

    I cut this down to 1/4 of the recipe (easy based on amts given) BUT then doubled that amount of rice after reading the other comments. I also stirred 1/2 oz of gruyere into the mix and used another 1/2 oz with melted butter & fresh crumbs to make a crunchy topping. Baked in a very small cast iron pan, this was a great little side dish for 2.

  • Lepa on September 29, 2020

    This did not work out for us. Maybe it would have been better if I had added more rice, as @anya_sf did. Or maybe the egg didn't fully set. In any case, this is the first Ina recipe I can ever remember trying that I wouldn't attempt again.

  • anya_sf on April 23, 2019

    I used 2 cups rice, but kept everything else the same, although I sprayed the baking dish with spray rather than 2 Tbsp melted butter. This dish was very tasty, and with the larger amount of rice served as both starch and vegetable. Made in one large dish, it needed an extra 10 minutes to cook through.

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