Last-Minute Zucchine Ripiena

What You'll Need:

(Serves 4)

- 4 zucchini

-1/2 white/yellow onion, diced

- oregano 

- s&p to taste

-handful chopped spinach

-spicy pugliese olives, pitted

-leftover or fresh sauce

Preparation: Fill a large pan with enough water to cover the bottom and let boil with a little oil and salt. Slice the zucchine in half vertically, and place in the pan inside facing up in the boiling water. Cover and let steam for about 10-15 minutes. Once it's cooked, carefully hollow out each half by scooping the insides with a spoon. In a large pan, lightly sauté onion. Once browned, add all other ingredients. Once the spinach is fully wilted, add the zucchine insides. Put the "ripieni", the stuffing, into the hollowed out zucchine and serve!

Alyssa D'AdamoComment