1. Heat 1 tbsp oil in a large skillet, add the spinach and cook, stirring. Add the nutmeg, salt (in moderation) and pepper. Drain in a colander. Use the back of a spoon to push out as much moisture as possible.
2. Zest the lemon, cut in half and juice. Heat the remaining oil in the wok and sauté the zucchini with the lemon zest and garlic, stirring for 3 min. on high heat.
3. Add the spinach and 2 tbsp lemon juice and cook for 2 more min.
147 calories, 11g fat, 1g saturated fat, 0mg cholesterol, 109mg sodium, 9g carbohydrate, 5g fiber, 3g sugars, 6g protein