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Ingredients
- 3 (5-inch) zucchini, scrubbed and halved lengthwise
- 2 Tbsp. minced onion
- 3 Tbsp. butter
- 2 pkg. frozen chopped spinach, thawed
- 1/4 c. grated Parmesan cheese
Method
- Prepare zucchini by scooping out pulp, leaving 1/4-inch shells; mince pulp.
- Melt butter in skillet and saute pulp and onion until tender.
- Squeeze water out of spinach.
- Add to zucchini mixture.
- Keep warm while making sauce.