Place butter and olive oil in a skillet over medium heat.
Add Onion and zucchini and cook until zucchini becomes slightly soft and onion turns translucent. (3-5 minutes)
Add tomato, thyme and lemon juice and salt and pepper - mix well and let sit for 2 minutes.
Add spinach to the skillet, mix well and continue to mix for 3 minutes until spinach becomes soft.
Top with a pinch of parmesan and it is ready to serve.
Notes
**add your favorite protein to the dish for some extra flavor. I have added some chicken slices to this for added protein.TO STORE: Store leftovers in the refrigerator for 2 to 3 days.TO REHEAT: Reheat in a nonstick skillet over medium to medium-high heat, spreading the slices in a single layer and crisping them up on both sides.