Spinach and Mushrooms on a Zucchini "Crust"

Have I mentioned lately how MUCH I love my food processor?!

My dad's been in and out of the hospital for the last 6 weeks--right now, he's in and about to come out!--so I haven't had much time to cook!  My diet has consisted of restaurant food, for the most part.  Last night, I couldn't face this again, and I had these bits in my fridge, leftovers from things I'd hoped to make!  Ha!  The rest of my ingredients got tossed, and these remained.  

It was pretty great, if I do say so myself!  Ha!

1 large onion, sliced (I halved it and used my food processor!)

1 large garlic clove, minced

1 Tbs. fresh rosemary leaves, or 1 tsp. dried

1/4 tsp. salt

1/8 tsp. pepper

4 medium-large zucchini, sliced (again, I used my food processor!)

About 1 lb. sliced mushrooms (you guessed it:  f p!)

1/4 tsp. salt

1/8 tsp. pepper

10-12 oz. fresh spinach leaves

1/3 cup grated Parmesan cheese

4 oz. basil leaves, shredded (If you put the leaves on top of each other and roll them together, it makes the fine slicing easier.  The leaves stay put!)

4 green onions, thinly sliced

OPTIONAL:  12-16 roasted tomatoes

In a sprayed, large skillet, cook the onions until they're soft.  Add the garlic, rosemary, and salt and pepper, and cook until the garlic is soft, about a minute or two.  Add the zucchini and stir.  Turn the heat up to medium-high.  Cook the zucchini, stirring it often enough so that it doesn't burn, and cook until the water has evaporated out of it, perhaps 30 minutes or more, depending on your heat level.  Pour into a sprayed 9 x 13 baking dish, and set aside.

In the same skillet, pour the mushrooms.  Cook them until the water has evaporated--this won't take nearly as long as the zucchini!  Season with salt and pepper, stir, and add the spinach leaves.  Cook just long enough to wilt the spinach.  Spoon this over the zucchini mixture.  Sprinkle the Parmesan cheese over the top, and bake at 350 degrees F. for 30 minutes, or until the top is light brown.

To serve, place a square on a plate, and top with basil shreds and green onions.  If you're using roasted tomatoes, add them to the toppings.  The picture shows sundried tomatoes--an experiment--but I wouldn't recommend them!  Ha!  I didn't have tomatoes to roast!  Remember, this is from leftover ingredients!  Ha!

Also, you could add artichoke hearts to the mushroom part and delete the tomatoes all together!  Add them before the spinach and heat them through, and then proceed with the rest!