2 small zucchini, torn into small pieces
1 small onion, peeled and cut into 1/2 inch pieces
2 cloves garlic, peeled and minced
1 cup dry white wine
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup fresh spinach, rinsed and drained
1 cup ricotta cheese
In a large bowl, combine zucchini, onion and garlic. Mix well, and set aside.
In a saucepan, bring 2 cups water to a boil. Stir in wine, cream of mushroom soup, spinach, ricotta, and 1 cup of the cooked zucchini. Reduce heat and simmer, uncovered, for 20 minutes, or until spinach is tender.