Zucchini-Spinach Topper

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.

Zucchini-Spinach Topper
Photo: Brie Passano
Prep Time:
35 mins
Cool Time:
30 mins
Total Time:
1 hrs 5 mins
4 half-pints


  • 2 pound zucchini, trimmed and finely shredded

  • ¼ cup butter

  • ½ cup finely chopped red onion

  • 4 cloves garlic, minced

  • 2 cup baby spinach, shredded

  • 1 teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper


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

  2. 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 (per serving)

20 Calories
2g Fat
1g Carbs
Nutrition Facts
Servings Per Recipe 32
Calories 20
% Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 4mg 1%
Sodium 50mg 2%
Total Carbohydrate 1g 0%
Total Sugars 1g
Vitamin C 4.6mg 23%
Calcium 8mg 1%
Iron 0.2mg 1%
Potassium 80mg 2%
Folate, total 9.3mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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