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Change up your bruschetta and use this zucchini-spinach recipe for a topper on crostini instead of tomatoes. This fresh, summery topper can also add garden flavors to your chicken, fish, soups, and pasta sauces.




  • Place zucchini in a colander set in a large bowl or in the sink. Press firmly to remove excess water.

  • In a large skillet heat butter over medium heat. Add onion and garlic. Cook and stir for 5 minutes. Add zucchini. Cook, stirring occasionally, for 15 minutes or until zucchini is very soft. Stir in spinach. Cook and stir 2 minutes more. Cool slightly. Divide among 4 half-pint airtight freezer containers leaving 1/2-inch headspace. Seal and freeze up to 3 months. Thaw at room temperature or in the refrigerator. Place in a saucepan and warm through before using. Use to top chicken, fish, cheese-topped bruschetta, soups or pasta dishes.

Nutrition Facts

20 calories, (1 g saturated fat, 0 g polyunsaturated fat, 0 g monounsaturated fat), 4 mg cholesterol, 50 mg sodium, 1 g carbohydrates, 0 g fiber, 1 g sugar, 0 g protein.