1 pint fresh spinach
3 tablespoons olive oil
1 egg
1 onion, peeled and sliced
3 cloves garlic, minced
2 teaspoons salt
2 zucchinis, sliced 3 in.
4 tablespoons chopped fresh parsley
In a saucepan or double boiler, combine spinach, olive oil, egg, onion, garlic, salt, sugar and zucchini; heat gently. Remove from heat and stir in 1/2 teaspoon lemon juice. Pour into two large plastic containers, seal tightly and refrigerate until ready to serve.