Sauteed Spinach and Zucchini

>> Friday, July 29, 2011

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.


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