Zucchini Florentine - cooking recipe

Ingredients

3 (5-inch) zucchini, scrubbed and halved lengthwise
2 Tbsp. minced onion
3 Tbsp. butter
2 pkg. frozen chopped spinach, thawed
1/4 c. grated Parmesan cheese

Preparation

Prepare zucchini by scooping out pulp, leaving 1/4-inch shells; mince pulp.
Melt butter in skillet and saute pulp and onion until tender.
Squeeze water out of spinach.
Add to zucchini mixture.
Keep warm while making sauce.