Zucchini Florentine

• 3 tablespoons butter
• 12 cup chopped shallot
• 2 cups shredded zucchini
• 1 (2 ounce) envelope cream of spinach soup mix (Knorr's)
• 1 12 cups milk
• 18 teaspoon freshly grated nutmeg
• 14 cup grated parmesan cheese

1. In a 10-inch skillet over medium heat, melt the butter.
2. Add in the shallots; stir/saute for 2 minutes or until softened.
3. Add in zucchini; stir/saute for 3-4 minutes.
4. Stir in soup mix, milk, nutmeg, and cheese until well combined.
5. Bring the mixture to a boil; keep warm over low heat until ready to serve.

butter, shallot, zucchini, cream of spinach soup, milk, nutmeg, parmesan cheese

Taken from www.food.com/recipe/zucchini-florentine-134518 (may not work)