How To Make Ina Garten S Baked Spinach And Zucchini Barefoot Contessa In a medium bowl, whisk together the eggs, cream, the remaining 2 tablespoons melted butter, and the 1 4 cup parmesan. pour the mixture over the spinach and zucchini and smooth the top. sprinkle. Ina elevates humble zucchini and frozen spinach into an elegant side dish!subscribe to #discoveryplus to stream more of #barefootcontessa: discoverypl.
Ina Garten S Baked Spinach And Zucchini Barefoot Contessa 1. preheat the oven to 350°f. grease a 9 by 14 by 2 inch oval baking dish with 2 tablespoons of the melted butter and set aside. 2. heat 2 tablespoons olive oil in a large (12 inch) skillet over medium high heat. add the scallions and zucchini, and sauté for 2 minutes. add the garlic and cook for 1 minute. To make garten’s baked spinach & zucchini, you’ll start by gathering a few essential cooking tools, including a 9 by 14 by 2 inch oval baking dish (or, as ina uses in this video, six. Making this tomorrow. need to order in some parsley and some cheese. i don’t go to stores yet. haven’t for 2 years. had my vaccine but my state is in a surge. Preheat the oven to 425 degrees f. trim the stem end of the zucchini, cut them in half lengthwise, and scoop out a small channel of seeds with a regular teaspoon. place the zucchini in one layer.
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