Sauteed Spinach and Zucchini

One of our favorite gourmet comfort food restaurants is Bartlett's and we always order their spinach as a side dish - that way we feel a little less guilty for indulging at the rest of the meal. This week I was going to make some spaghetti and meatballs and decided to make my version of Bartlett's sauteed spinach to accompany it and I was really happy with the results! It's a simple presentation that really lets the individual flavors shine.

Sauteed Spinach and Zucchini

a Baking and Eggs original

1 tablespoon olive oil

1 zucchini, sliced and quartered

1 clove garlic, grated

1 bunch fresh spinach, leaves only

1-2 tablespoons freshly grated parmesan cheese

salt, to taste

In a medium saucepan, heat olive oil over medium heat. Cook zucchini, stirring often, until softened. Add grated garlic and cook until fragrant, about 30 seconds. Lower heat to medium-low and add spinach. Cook until spinach wilts, stirring occasionally. Season to taste with salt. Toss with parmesan cheese. Serve hot.