Are you sure you want to remove this item from your Recipe Box?
Please enter a valid email address...
The emails have been sent
Please consider subscribing to PureWow
Baked spinach and zucchini are anything but a snooze-fest when Ina Garten gets her hands on them. Why? The Barefoot Contessa adds basmati rice and two different types of cheese. Genius.
In Cook Like a Pro: Recipes and Tips for Home Cooks, Garten explains her inspiration for the dish: “No one taught me more about cooking than my late dear friend Anna Pump, who wrote many wonderful cookbooks [and owned the Hamptons-based specialty food shop Loaves & Fishes]. I think of her often, but always when I’m making a dish inspired by her, such as this easy spinach and zucchini gratin.”
Some final parting wisdom from the queen herself: Make sure you’re getting true aged Parmesan from Italy and grate it yourself. Pre-grated cheeses, even from a specialty food store, are often made from lesser Parmesan. And no one wants that.
Enter your registered email below!