Creamy Gruyere Baked Zucchini Squash Gratin

Ingredients

• 4 Tablespoons Unsalted Butter (melted and divided)
• 2 Tablespoons Olive Oil
• 2 Zucchini (sliced thin (we use a mandolin))
• 2 Yellow Squash (sliced thin)
• 1 Shallot (sliced thin)
• 4 Cloves Garlic (minced)
• 2 Cups Spinach (packed into the measuring cup or see note)
• 1 Tablespoon Fresh Thyme
• 1/4 Cup Fresh Parsley (chopped)
• 1/2 teaspoon Ground Nutmeg
• 2 teaspoons Salt
• 1 teaspoon Pepper
• 1 Tablespoon Lemon Juice
• 4 Large Eggs
• 3/4 Cup Heavy Cream (whole milk or half and half work if needed)
• 1/3 Cup Parmesan Cheese (freshly grated, divided)
• 3/4 Cup Gruyere Cheese (grated)

Instructions

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   Heat 2 tablespoons of butter and 2 tablespoons olive oil in a large (12-inch) cast iron skillet (see note) over medium-high heat. Add the zucchini, squash and shallots and sauté for 2 minutes.

3. 3

   Add the garlic to the pan while stirring with a wooden spoon and cook for one minute.

4. 4

   Add the spinach to the pan and stir until wilted and then stir in the thyme, parsley, nutmeg, lemon juice, salt, and pepper and toss well. (Transfer to the buttered baking dish if you aren't using a cast iron skillet now)

5. 5

   In a medium bowl, whisk together the eggs, cream, remaining 2 tablespoons melted butter, and the 1/4 cup Parmesan cheese. Pour the mixture all over the spinach and zucchini, then sprinkle with Gruyere.

6. 6

   Bake for 20 to 30 minutes, until a knife inserted in the center comes out clean. Sprinkle with reserved parmesan and serve!