Zucchini Florentine
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A italian take on zucchini florentine, written step by step so it's easy to follow built around good beef and pantry staples.
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.
Rate:
