Baked Zucchini, Spinach And Cheese

Recipe Ingredients

2 tablespoons	30ml	Oil
3 tablespoons	45ml	Zucchini - (1 1/2 lbs total) (large)
1/2 teaspoon	2.5ml	Dried oregano
1/2 teaspoon	2.5ml	Coarse salt
		Freshly-ground black pepper - to taste
1		Bag baby spinach - (5 oz)
3/4 cup	109g / 3.8oz	Grated Chihuahua cheese - (2 oz)

Recipe Instructions

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.

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.)

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.

Source:
"The Los Angeles Times, 10-09-2002"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.