Rice and Spinach Casserole with Basil

INGREDIENTS

• Coarse salt and freshly ground pepper
• 2/3 cup long-grain brown rice
• 3 tablespoons extra-virgin olive oil, plus more for dish
• 2 medium zucchini, thinly sliced crosswise
• 2 garlic cloves, thinly sliced
• 2 scallions, thinly sliced
• 1 1/2 pounds fresh spinach
• 2 cups loosely packed fresh basil
• 1 1/4 cups ricotta cheese (about 9 ounces), drained for 30 minutes
• 5 large eggs
• 1/4 cup finely grated Parmesan cheese (from a 1-ounce piece)