Tomato Stuffed Zucchini Recipes

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STUFFED ZUCCHINI IN TOMATO SAUCE OR KOUSA



Stuffed Zucchini in Tomato Sauce or Kousa image

This recipe is from the middle eastern cookbook by Tes Mallos. My husband is Palestinian and I have been making this for guests for quite a while, even my kids love it! This is the best recipe I have tried for zucchini or "kousa". It does take time and you will need a zucchini corer (mine was a gift from MIL). If you use an apple corer you will have to cut the zucchini into smaller segments. But this is a really wonderful dish, you could also substitute some of the zucchini for small eggplant, as this is traditionally cooked all together with both, but I like zucchini best.

Provided by loverania

Categories     Vegetable

Time 1h30m

Yield 4-5 serving(s)

Number Of Ingredients 19

2 lbs zucchini, even sized
1 medium onion, finely chopped
1 tablespoon oil or 1 tablespoon plain butter
1 tablespoon pine nuts (optional)
8 ounces ground beef (if you have an hallal butcher near you ask for Iraqi kabab ( it's a flavorful mixture of both) or 8 ounces lamb (if you have an hallal butcher near you ask for Iraqi kabab ( it's a flavorful mixture of both)
1/4 cup short-grain rice
1 tablespoon chopped parsley
1/2 teaspoon ground allspice
salt
pepper
1 large chopped onion
1/2 cup clarified butter or 1/2 cup regular butter
2 garlic cloves, finely chopped
1 cup peeled tomatoes, chopped (or one can chopped pealed tomato)
1/4 cup tomato paste (I use 1/2 cup for a richer sauce but DH says this is not the "proper" way)
1 cup water
1/2 teaspoon cinnamon (don't leave this out! MIL says anything with tomato should have a pinch of cinnamon)
salt
water

Steps:

  • Choose either medium or small zucchini. Wash well cut of stem end. Using a corer hollow out zucchini leaving rounded end intact. Try not to puncture the skin. Soak in salted water for 10 minutes.
  • Gently fry onion in butter until transparent. Add pine nuts after 10 minutes cook with onions for another 10 minutes, stir occasionally.
  • Add pan contents to ground meat, rice parsley, spice and about a teaspoon of salt and pepper and 1/4 cup of water if need to be easy to work with (I don't add water).
  • Fill zucchini with stuffing. (The rice expands and the meat will shrink so fill them all the way).
  • Prepare the sauce: in a frying pan gently fry chopped onion in butter. When transparent add chopped garlic cook for a few seconds and chopped peeled tomatoes, tomato paste, water and cinnamon with salt and pepper to taste.
  • Ladle some of the sauce into the bottom of a heavy based pan, arrange zucchini in layers adding sauce to each layer, you may have 2-3 layers of zucchini. Or I stand them up on end with the open side up (again DH tells me this is not the "proper" way to do it but if they burn then only the one end is ruined).
  • Add enough water to just cover the zucchini with sauce, you may or may not need to do this depending on how much sauce you have.
  • Cover and simmer gently for 1 1/4 hours or until veggies are tender and rice is cooked.
  • Serve hot or warm with sauce and Arabic pita bread for dipping.

Nutrition Facts : Calories 483.2, Fat 35, SaturatedFat 19.9, Cholesterol 106.7, Sodium 199.1, Carbohydrate 29.9, Fiber 5.3, Sugar 9.9, Protein 16.1

STUFFED ZUCCHINI WITH FRESH TOMATO SAUCE



Stuffed Zucchini With Fresh Tomato Sauce image

This recipe, by Craig Claiborne with Pierre Franey, was published in New York Times in 1981. Its easy and sensational, and that's why I've been making it every summer since then. Recently, when I misplaced the recipe, I was unable to find it online. Now that I've found it, I wanted to post it where others can enjoy -- and I'll never panic again that I may not be able to find it.

Provided by Catherine Rome

Categories     Pork

Time 50m

Yield 2 1/2 cups, 6 serving(s)

Number Of Ingredients 18

3 zucchini, about 1 1/2 pounds
2 tablespoons olive oil
1/4 cup finely chopped onion
1 garlic clove, finely minced
6 tablespoons finely chopped green peppers
1 teaspoon dried oregano
1/2 lb ground pork
1/4 cup pine nuts
1 egg
6 tablespoons fine fresh breadcrumbs
2 tablespoons grated parmesan cheese, sauce
2 cups tomatoes, cored, seeded and but into one-inch cubes
2 tablespoons butter
1/4 cup finely chopped onion
1/2 teaspoon finely minced garlic
1/3 cup dry white wine
3 fresh basil leaves or 1 teaspoon dried basil
salt and pepper

Steps:

  • Split the zucchini in half. Scoop out the center flesh/pulp, leaving a shell about a quarter-inch thick. Reserve the pulp.
  • Drop the zucchini shells into cold water and bring to a boil. Simmer for 30 seconds. Drain and run under cold running water.
  • In a skillet, heat half of the oil and add the onion, garlic, green pepper and the reserved pulp. Cook, stirring, about 5 minutes. Add salt and pepper to taste, and oregano. Remove from heat and briefly cool.
  • Stir in the pork, pine nuts, egg and four tablespoons of the bread crumbs. Blend well with hands. Stuff the squash with this mixture. Sprinkle with salt and pepper. Blend remaining bread crumbs and the grated cheese and sprinkle over the stuffed zucchini, then dribble with the remaining oil.
  • When ready to cook, preheat the oven to 400 degrees. Bake the stuffed zucchini, uncovered, for 30 minutes. Serve with fresh tomato sauce.
  • Fresh Tomato Sauce:.
  • Prepare the tomatoes and set them aside.
  • Melt the butter in a saucepan, add the onion and garlic and cook briefly. Add the wine and reduce the liquid by one-half. Add the tomatoes, basil, salt and pepper, and cook for five minutes.
  • Use a blender or food processor to blend to a puree. Return the puree to the saucepan, reheat and serve.

Nutrition Facts : Calories 314.8, Fat 22, SaturatedFat 7, Cholesterol 82.5, Sodium 152.7, Carbohydrate 13.6, Fiber 2.7, Sugar 4.9, Protein 15.1

STUFFED ZUCCHINI WITH TOMATOES AND MOZZARELLA



Stuffed Zucchini with Tomatoes and Mozzarella image

Serve these zucchini boats with garlic-marinated chicken or spicy sausage for an Italian-inspired meal.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 7

Olive oil, for brushing baking sheet
2 medium zucchini
Coarse salt and ground pepper
2 plum tomatoes, halved, seeded, and diced small
1/4 teaspoon chopped fresh oregano leaves
1/4 teaspoon white vinegar
5 ounces fresh mozzarella, torn into 1-inch pieces

Steps:

  • Preheat oven to 400 degrees. Brush a rimmed baking sheet with olive oil. Halve zucchini lengthwise and scrape out seeds. Place, cut side up, on sheet and season with salt and pepper. In a small bowl, combine tomatoes, oregano, and vinegar; season with salt and pepper. Top zucchini with tomato mixture. Bake until zucchini is tender, about 20 minutes.
  • Heat broiler, with rack in top position. Top zucchini with mozzarella. Broil until cheese is brown and bubbling, 1 to 2 minutes; serve immediately.

Nutrition Facts : Calories 128 g, Fat 8 g, Fiber 2 g, Protein 9 g

TOMATO STUFFED ZUCCHINI



Tomato Stuffed Zucchini image

"This is one of our favorite vegetable dishes and a good way to use summer squash," says Marilyn Newcomer of Sun City, California. "It has such a nice Italian flavor that sometimes I double or triple the dish and serve it to company. It can be fixed ahead and warmed up at dinnertime."

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 2 servings.

Number Of Ingredients 6

1 medium zucchini
1 plum tomato, diced
1/3 cup shredded Monterey Jack or Mexican cheese blend
3/4 teaspoon minced fresh parsley
Dash each salt, garlic powder, dried oregano and pepper
1-1/2 teaspoons grated Parmesan cheese

Steps:

  • Cut zucchini in half lengthwise. Scoop out and discard pulp, leaving a 1/4-in. shell. Place zucchini in a saucepan and cover with water. Bring to a boil; cover and cook for 2-4 minutes or until tender. Drain., In a small bowl, combine the tomato, Monterey Jack cheese, parsley, salt, garlic powder, oregano and pepper. Spoon into zucchini shells. Sprinkle with Parmesan cheese. , Place in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until heated through.,

Nutrition Facts : Calories 79 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 259mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

STUFFED ZUCCHINI BLOSSOMS WITH HEIRLOOM TOMATO SALAD



Stuffed Zucchini Blossoms with Heirloom Tomato Salad image

Provided by Anne Burrell

Time 38m

Yield 4 servings

Number Of Ingredients 12

1/2 pound fresh mozzarella, patted dry and cubed
1/4 cup grated Parmesan
1/4 cup chiffonade basil leaves
8 zucchini flowers
3 to 4 heirloom tomatoes, cut into wedges (use different sizes and colors)
3 to 4 scallions, sliced super thin on the bias
Kosher salt
Red wine vinegar
High quality extra-virgin olive oil
1 cup all-purpose flour
1/2 to 3/4 cup white wine
Peanut oil or vegetable oil, for frying

Steps:

  • In a medium bowl, toss together the mozzarella, Parmesan and 2 tablespoons of the basil chiffonade. Gently stick your finger inside the flower all the way to the base where the flower meets the stem and carefully break off the stamen. When doing this be careful not to rip through the flower. Squeeze 2 tablespoons of the mozzarella mixture into an oblong shape and gently stuff it into each flower. Squeeze the flower around the cheese to close. Reserve.
  • Toss the tomatoes together with the scallions and remaining basil in a large bowl. Sprinkle with salt and add a drizzle of red wine vinegar and extra-virgin olive oil. Taste to make sure it is delicious and adjust seasoning, if needed.
  • In a small bowl, combine the flour and 1/2 cup of white wine. Mix until it becomes a loose batter adding more white wine, if necessary.
  • Add peanut oil to a saucepan until it reaches a depth of 1-inch. Heat the oil over medium-high heat. Test the oil by dropping a couple of beads of the batter into it. When they float instantly the oil is ready. If the oil begins to smoke, it is too hot. Set up a paper towel drying situation before frying the flowers.
  • Dip the flowers, 1 at time, into the batter and carefully drop them into the oil. Fry on both sides until they are golden brown, about 3 to 4 minutes. Remove the flowers from the oil, drain on paper towels and sprinkle with salt. Continue with the remaining flowers.
  • Arrange the tomato salad on 4 salad plates and top each plate with 2 flowers.
  • What a delicious flower!

ZUCCHINI STUFFED TOMATOES



Zucchini Stuffed Tomatoes image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 9

4 large plum tomatoes
Salt and sugar
1 1/2 pounds zucchini
1 teaspoon salt
3 shallots, sliced
2 tablespoons olive oil
3 tablespoons fresh parsley
1 1/2 teaspoons fresh thyme
1/2 pound grated Gruyere

Steps:

  • Preheat the broiler. Cut the tomatoes in 1/2 crosswise. Scoop out the centers leaving the outer thick flesh intact. Sprinkle the interior shells of the tomatoes with a couple pinches of salt and sugar, and invert them on a paper towel lined plate to drain until ready to stuff.
  • With the grating attachment of a food processor or on the large-holed side of a box grater, grate the zucchini, and place it in a strainer. Toss the zucchini with 1 teaspoon salt and place the strainer over a bowl to catch the juices. Allow to drain for 5 to 10 minutes.
  • In a large heavy skillet, saute the shallots in 2 tablespoons olive oil, until they begin to caramelize. Meanwhile squeeze the zucchini to release as much water as possible.
  • Turn the heat up on the shallots, add the dry zucchini to the pan, and saute the zucchini with the shallots for 5 minutes.
  • Add chopped parsley and thyme, and then toss the zucchini with the cheese, reserving 1/4 cup of the cheese for topping.
  • Stuff the tomatoes with the filling, mounding it slightly, and sprinkle with remaining cheese. Place tomato halves in a flameproof baking dish and broil them until the tops are golden. Serve hot.

Nutrition Facts : Calories 321 calorie, Fat 25 grams, SaturatedFat 11.5 grams, Cholesterol 62 milligrams, Sodium 318 milligrams, Carbohydrate 6 grams, Fiber 1 grams, Protein 18 grams, Sugar 3 grams

ELEGANT ZUCCHINI AND TOMATOES



Elegant Zucchini and Tomatoes image

This is a quick and easy vegetable dish my mother made frequently, using vegetables fresh from our garden. Almost any type of cheese can be substituted if your family doesn't care for blue cheese.

Provided by DOUGGEE

Categories     Side Dish     Vegetables     Tomatoes

Time 25m

Yield 8

Number Of Ingredients 8

2 slices bacon
8 small zucchini, cut into 1/2 inch slices
½ red onion, thinly sliced
1 pinch salt
2 medium tomatoes, cut into wedges
⅛ teaspoon dried basil
ground black pepper to taste
¼ cup crumbled blue cheese

Steps:

  • Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Crumble, and return to pan. Add zucchini, onion, and salt to the bacon; cook, stirring frequently, until zucchini is tender-crisp. Add tomato wedges, basil, and ground black pepper; heat, stirring gently, until tomatoes are warm.
  • Using a slotted spoon, transfer vegetable mixture to a serving bowl. Top with crumbled blue cheese.

Nutrition Facts : Calories 71.7 calories, Carbohydrate 5.4 g, Cholesterol 7.9 mg, Fat 4.6 g, Fiber 1.7 g, Protein 3.4 g, SaturatedFat 1.9 g, Sodium 130.6 mg, Sugar 2.9 g

VEGAN STUFFED ZUCCHINI AND TOMATOES



Vegan Stuffed Zucchini and Tomatoes image

Meatless stuffed zucchini and tomatoes.

Provided by Mothersagenda

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Zucchini Recipes

Time 2h10m

Yield 11

Number Of Ingredients 16

7 tomatoes, or more to taste
4 Ronde de Nice zucchini
2 cups uncooked glutinous white rice
2 onions, minced
3 carrots, diced
6 tablespoons extra-virgin olive oil, divided
4 mushrooms, diced
1 bunch parsley, minced
3 tablespoons dried mint
1 tablespoon lemon juice, or to taste
1 ½ teaspoons ground cinnamon
salt and ground black pepper to taste
toothpicks
½ cup warm water, or as needed
2 tablespoons tomato paste
½ teaspoon white sugar

Steps:

  • Preheat oven to 275 degrees F (135 degrees C).
  • Slice tops off tomatoes and zucchini and reserve. Scoop out the core and flesh; reserve.
  • Place the tomato and zucchini flesh, rice, onions, carrots, 5 tablespoons olive oil, mushrooms, parsley, mint, lemon juice, cinnamon, salt, and pepper in a bowl; mix stuffing until well combined.
  • Spoon stuffing into hollowed-out tomatoes and zucchini; cap with their removed tops. Puncture tops with toothpicks to hold caps in place.
  • Arrange stuffed tomatoes and zucchini in a deep casserole dish. Pour in enough warm water to cover the tomato and zucchini. Stir in tomato paste, sugar, and 1 tablespoon olive oil. Season with salt.
  • Bake in the preheated oven until the rice is tender, about 1 1/2 hours.

Nutrition Facts : Calories 237.1 calories, Carbohydrate 37.7 g, Fat 7.9 g, Fiber 3.7 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 54.9 mg, Sugar 5.3 g

ZUCCHINI BLOSSOMS STUFFED WITH TOMATOES AND PARMESAN



Zucchini Blossoms Stuffed with Tomatoes and Parmesan image

Categories     Cheese     Tomato     Vegetable     Appetizer     Side     Bake     Parmesan     Zucchini     Spring     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 12

8 tablespoons extra-virgin olive oil
1 large onion, finely chopped
1 cup plain dry breadcrumbs
1 tablespoon chopped fresh thyme
8 ounces ripe plum tomatoes, seeded, finely chopped
1/3 cup freshly grated Parmesan cheese (about 1 ounce)
2 large eggs, lightly beaten
1 garlic clove, minced
3/4 teaspoon salt
1/4 teaspoon ground black pepper
16 baby zucchini with blossoms attached
Lemon wedges

Steps:

  • Preheat oven to 350°F. Coat 15x10x2-inch oval baking dish with 1 tablespoon oil. Heat 5 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add breadcrumbs and thyme and stir until breadcrumbs are lightly toasted, about 3 minutes. Transfer to large bowl. Mix in tomatoes, cheese, eggs, garlic, salt and pepper.
  • Fill zucchini blossoms with breadcrumb mixture, using about 2 teaspoons for small blossoms and 1 tablespoon for large blossoms (be careful not to tear blossoms). Sprinkle any remaining breadcrumb mixture over baking dish. Place zucchini atop breadcrumbs in dish. Drizzle remaining 2 tablespoons oil over. (Can be made 8 hours ahead. Cover; chill.)
  • Bake until zucchini are tender, about 30 minutes. Serve with lemon wedges.

STUFFED ZUCCHINI



Stuffed Zucchini image

Fill this Stuffed Zucchini with tomatoes, onions, bacon & cheese. Then, top the Stuffed Zucchini with golden-brown panko crumbs to add even more flavor.

Provided by My Food and Family

Categories     Recipes

Time 45m

Yield 4 servings

Number Of Ingredients 7

2 zucchini
2 Tbsp. butter, divided
1/4 cup chopped yellow onions
1 small plum tomato, chopped
4 slices cooked OSCAR MAYER Bacon, crumbled
1/2 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
1/4 cup panko bread crumbs

Steps:

  • Heat oven to 400ºF.
  • Cut zucchini lengthwise in half; scoop out centers onto cutting board, leaving 1/8-inch-thick shells. Place shells in 13x9-inch baking dish.
  • Chop zucchini flesh. Melt 1 Tbsp. butter in large skillet on medium-high heat. Add onions and chopped zucchini; cook and stir 3 min. or until onions are crisp-tender. Add tomatoes and bacon; cook 2 min. Stir in cheese. Spoon into zucchini shells.
  • Melt remaining butter in same skillet. Add panko crumbs; cook and stir 3 min. or until golden brown. Sprinkle over filled shells.
  • Bake 15 min. or until heated through.

Nutrition Facts : Calories 170, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g

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WILSON FARM RECIPES : TOMATOES STUFFED WITH ZUCCHINI
Sprinkle the insides of the tomato shells with salt and turn upside down to drain for 15 minutes. While the tomatoes drain, make the stuffing. Melt the butter in a medium frying pan. Add the onion and garlic and sauté over medium heat until soft. Stir in the bread crumbs, zucchini, reserved tomato pulp, salt, pepper, and 1 Tbsp. of the cheese.
From wilsonfarm.com


STUFFED ZUCCHINI IN TOMATO SAUCE RECIPE | WOOLWORTHS
Preheat oven to 220°C. Line a roasting pan with baking paper. Halve zucchini lengthways and pat dry. Arrange, cut-side up, in pan. Drizzle with oil, sprinkle with ras el hanout and season. Loosely wrap onion in foil and add to pan. Place pan in oven and bake for 15 minutes or until vegetables are just tender.
From woolworths.com.au


ZUCCHINI-STUFFED TOMATOES – THE BEST OF BRIDGE
Remove frying pan from heat. Drain all liquid from zucchini and stir into tomato mixture. Sprinkle each tomato shell with a little brown sugar. Place shells in an ovenproof dish. Spoon zucchini mixture into each. Sprinkle with Parmesan cheese. Bake at 350°F (180°C) for 25 minutes. Garnish tops with minced parsley.
From bestofbridge.com


ITALIAN TOMATO-BASIL STUFFED ZUCCHINI - IOWA GIRL EATS
Start by slicing 2 medium-sized zucchini (~10oz each) that are the same width top to bottom in half lengthwise, then use a small spoon to scoop out the seeds, creating a well in the center. Mist or brush both sides with extra virgin olive oil then season both sides with salt and pepper.Place the zucchini cut side down on a foil-lined baking sheet, with a nonstick sprayed cooling rack …
From iowagirleats.com


STUFFED TOMATOES AND ZUCCHINI – UNCOMMON GOURMET
Pour half over each bowl of vegetables. Let them stand 10 minutes. Fill the half tomatoes with the zucchini mixture and the zucchini boats with the tomato mixture. Sprinkle with sesame seeds. Arrange the vegetables on a serving platter, leaving an empty space in the center. Thinly shave the cheese and put this in the center of the plate.
From uncommongourmet.com


STUFFED ZUCCHINI BOATS WITH TOMATO SALAD RECIPE | MYRECIPES
Step 2. Using a spoon, remove zucchini pulp, leaving a 1/4-inch-thick shell. Coarsely chop pulp, reserving 2 cups; discard remaining pulp. Place zucchini halves in a large microwave-safe bowl. Cover with plastic wrap; vent. Microwave at HIGH for 4 …
From myrecipes.com


BAKED STUFFED TOMATOES AND ZUCCHINI RECIPE | EAT SMARTER USA
Rinse tomatoes and zucchini, cut covers, hollow with a spoon and finely chop zucchini pulp. Peel the onion and garlic, chop finely and cook in oil. Rinse the parsley, chop finely and mix in. Rinse the basil, chop finely and add with the ground meat, egg, milk and breadcrumbs. Season with salt and pepper. Fill tomatoes with half of mixture and ...
From eatsmarter.com


STUFFED ZUCCHINI WITH TOMATOES & MOZZARELLA - TRIED AND TASTY
2013-07-23 Instructions. Preheat oven to 400 F. Brush a rimmed baking sheet with olive oil, or use a non-stick baking sheet like a Silpat (no oil required). Halve zucchini lengthwise and scrape out seeds. Place, cut side up, on sheet and season with salt and pepper. In a small bowl combine tomatoes, oregano, and vinegar; season with salt and pepper.
From triedandtasty.com


STUFFED ZUCCHINI BOATS WITH CHICKEN, TOMATOES AND CHEESE
2022-01-02 Preheat the oven to 400F. To prep the zucchini, trim the ends off; then cut the zucchini in half lengthwise, and scoop the insides out leaving 1/4″ border. To make the chicken filling, shred the cooked chicken breast into a mixing bowl. Add the garlic and herb cheese, and 1 cup of the sauce you made.
From sweetsavoryandsteph.com


EASY ZUCCHINI BOATS (VEGETARIAN) | THE MEDITERRANEAN DISH
2020-06-19 Instructions. Heat a cast iron skillet or indoor griddle over medium heat. (OR, If cooking on gas grill, lightly oil the grate and preheat grill to medium-low). Brush zucchini generously with extra virgin olive oil on both sides. Season zucchini (particularly flesh side) with salt, freshly ground pepper, and oregano.
From themediterraneandish.com


VEGAN STUFFED ZUCCHINI AND TOMATOES RECIPE - FOOD NEWS
10 Best Vegan Stuffed Zucchini Recipes. Stuffed Zucchini Boats from Ela Vegan feature bell pepper, chickpeas, and vegan cheese! This is a simple weeknight dinner, side dish or entrée which contains healthy wholesome ingredients. Air Fryer Zucchini; Zucchini Oat Veggie Patties; Sun Dried Tomato Zucchini Falafel; Tomato Zucchini Casserole with ...
From foodnewsnews.com


CHEESY STUFFED TOMATOES RECIPE WITH ZUCCHINI & SPINACH
2018-11-15 Sprinkle each tomato with garlic salt and then lay upside down on a paper towel to further drain. Heat a medium skillet over medium high heat. Add 2 tablespoons olive oil. Add the garlic, zucchini, and onion. Saute until translucent, about 2 minutes. Toss in the spinach and stir for another minute, allowing to wilt.
From thecookierookie.com


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