Zucchini with feta and spinach in tomato sauce

Ingredients for 3 servings:

• 1 pack of frozen leaf spinach, approx. 500 g
• 2 zucchinis
• 1 pack of feta cheese, approx. 200 g
• n. B. garlic
• 2 onions, red
• e.g. salt and pepper
• n. B. Nutmeg
• 1 liter tomatoes, pureed
• 1 shot of red wine
• n. B. Thyme
• e.g. oregano
• e.g. paprika powder
• 1 tbsp tomato paste
• 1 tsp sugar
• e.g. chili powder
• some basil
• some olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

vegetarian, low carb and low calorie

Wash and dice the zucchini. Briefly fry them in a little oil in a large pot, then transfer them to a plate and set aside. Finely chop an onion and some garlic and sauté them back in the pot with a little oil. Then cook the spinach leaves according to the package instructions. Shortly before the end of the cooking time, add the zucchini cubes and the feta. Let the feta melt. Stir occasionally. Season with salt, pepper, and nutmeg. For the tomato sauce, sauté another onion and some garlic in a pot with a little olive oil. Deglaze with red wine and reduce briefly. Add the passata. Season with thyme, oregano, paprika, tomato paste, sugar, salt, pepper, and chili powder, and simmer for about 5-10 minutes. Finally, finely chop the fresh basil and stir it into the sauce. Place a large spoonful of the spinach mixture on a plate and, if desired, pour 1-2 ladles of the sauce over it. It’s difficult to specify the exact amount per person. For example, we’re big eaters, and our food always needs to be covered in sauce. If you don’t like a lot of sauce, you might just use a pack of tomato puree. This sauce is very versatile and also goes well with spaghetti: either plain as in the recipe, or with ground beef, or a can of tuna in its own juices with a few peppers. Approx. 470 kcal per serving.