Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Oil

  2. 3 tablespoons 45ml Zucchini - (1 1/2 lbs total) (large)

  3. 1/2 teaspoon 2 1/2ml Dried oregano

  4. 1/2 teaspoon 2 1/2ml Coarse salt

  5. Freshly-ground black pepper - to taste

  6. 1 Bag baby spinach - (5 oz)

  7. 3/4 cup 109g / 3.8oz Grated Chihuahua cheese - (2 oz)

Instructions Jump to Ingredients ↑

  1. Heat the oven to 350 degrees. Shred the zucchini in afood processor. Heat the oil in a large nonstick skillet over medium-high heat. Add the zucchini, oregano, salt and pepper to taste. Cook, stirring, until some of the zucchini just starts to wilt, about 2 to 3 minutes.

  2. Add the spinach. Toss into the zucchini. Cook, stirring, until some leaves begin to wilt. Remove from the heat. Transfer to a shallow baking dish, spreading evenly. Sprinkle the cheese over the top. (This can be baked now or cooled and refrigerated overnight, well covered.)

  3. Bake, tented with foil, until the liquid is bubbling, about 40 to 45 minutes. (Remove the foil after 35 minutes so the cheese browns a little.) Carefully drain off the accumulated juices. Serve hot.


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