INGREDIENTS
8
Basil, leaves
6
Eight-ball zucchini (about 1 1/2 pounds)
1
Flat-leaf parsley
2
Garlic cloves
1
Onion, peeled and quartered (about 5 ounces), small
1 cup
Plum tomato
1/2 cup
Spinach, packed leaves
1/2 tsp
Salt
3/4 tsp
Olive oil
1
slice French bread
1/4 cup
Parmesan cheese, grated fresh