Crispy Polenta Cakes

Meanwhile, thinly slice the zucchini. Thinly slice the garlic. Halve, peel, and finely chop the onion. Coarsely chop the olives.

Toss the zucchini with 1/2 tablespoon olive oil and a pinch of salt and pepper. Spread them out on another baking sheet and roast for 10 minutes until softened.

While the zucchini roasts, heat 1/2 tablespoon olive oil in a pan over medium heat. Add the onion and season with salt and pepper. Cook for about 5 minutes, until softened.

Add the crushed tomatoes and oregano to the pan with the onions. Simmer for about 5 minutes, until sauce has slightly thickened. Season with salt and pepper.

In another pan, heat 1/2 tablespoon olive oil. Add the garlic and spinach and season with salt and pepper. Cook, tossing, for about 2 minutes until wilted.