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Categories: Vegetables, Vegetarian

Baked Zucchini, Spinach and Cheese

Grills in California never go into storage, but cooking starts moving indoors as the weather cools. Spareribs, typically reserved for the barbecue season, become succulent and tremendously flavorful as they roast in the oven. Making these chipotle ribs is a ... Read more

Total time: 1 hour | Serves 4
  • 2 tablespoons oil
  • 3 large zucchini, about 1 1/2 pounds total, shredded in food processor
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper
  • 1 (5-ounce) bag baby spinach
  • 3/4 cup grated Chihuahua cheese, about 2 ounces

Step 1Heat the oven to 350 degrees.

Step 2Heat 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.

Step 3Transfer 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.)

Step 4Bake, 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.

Each serving:
145 calories; 411 mg sodium; 15 mg cholesterol; 11 grams fat; 3 grams saturated fat; 8 grams carbohydrates; 5 grams protein; 2.95 grams fiber.
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