Ingredients
- 2 medium or 1 large zucchini, thinly sliced lengthwise
- 1 12 oz container hummus (I love roasted eggplant hummus with this recipe)
- 1.5 cups baby spinach, stems removed
- 1-1.5 cups homemade or store-bought tomato sauce
- 2 tablespoons toasted pine nuts
- salt and pepper to taste
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