Perfect for meatless Mondays served with rice or quinoa. Slice and dice the zucchini into little pieces. If you can, use San Marzano tomatoes – they taste really tomatoey. Rinse the spinach and squeeze most of the water out but not all.
1 tbsp. olive oil seasoned with salt and freshly ground black pepper
1 onion – finely chopped
2 medium size zucchini – sliced and diced
1 x 28 oz can of tomatoes
5 oz. baby spinach
Heat oil in a skillet and when nice and hot add the onions and let soften and brown.
Then put the rest of the ingredients in, break up the tomatoes and stir well.
Cook for 15 minutes.
