30 minutes or less

What You’ll Need:

2 medium zucchini, quartered then sliced

2 cloves garlic, sliced

½ tsp sea salt

2 Tbsp olive oil

1/2 pound baby spinach

1/2 red onion, diced

1 large tomato, diced

½ c pitted kalamata olives, halved

1 can chickpea, drained & rinsed

.25 ounces (about 2 Tbsp) fresh oregano, minced

3-4 ounces Parmesan cheese, shredded (about ½ c)

Additional sea salt & black pepper to taste

OPTIONAL: Crushed red pepper

Preheat oven to 350*

Heat a large skillet or wok on medium high heat. Add prepared zucchini, garlic, olive oil & salt. Sauté for about 5 minutes, stirring often, or until veggies are tender.

Add remaining ingredients (except for cheese!) to hot pan. Stir until spinach wilts (this will seem like a lot of spinach and will take a minute; be patient & trust us!)

Transfer goodness to a baking dish. Top with cheese, sea salt, black pepper & crushed reds if desired. Pop into the oven. Bake for 15 minutes. Share with a friend!

Serves 2.