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Artichoke and Spinach Stuffed Zucchini

Healthy Artichoke and Spinach Stuffed Zucchini You’ll Crave

This Artichoke and Spinach Stuffed Zucchini is a healthy, flavorful option that's perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 zucchini boats
Course: Appetizers
Cuisine: Healthy
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tbsp Extra Virgin Olive Oil Substitute with avocado oil for a different flavor.
  • 0.5 cup Onion, diced Use shallots for a milder taste.
  • 1 clove Garlic, minced Garlic powder can replace fresh if needed.
  • 1 can Artichoke Hearts 14-15 oz; frozen artichokes can be used if thawed.
  • 10 oz Baby Spinach Leaves Kale or Swiss chard can serve as alternatives.
  • 0.5 cup Vegetable Broth Chicken broth works well for non-vegetarians.
  • 2 tbsp Cornstarch Arrowroot powder is a gluten-free alternative.
  • 0.5 cup Milk Any preferred milk including dairy-free options.
  • 0.75 cup Parmesan Cheese, grated Substitute with nutritional yeast for a vegan option.
  • 1 tsp Salt Enhances all flavors.
  • 1 tsp Ground Black Pepper Adjust according to your preference.
For the Zucchini Boats
  • 6 pieces Small Zucchini Any firm squash can be a substitute.

Equipment

  • Large Skillet
  • Mixing Bowl
  • Baking sheet
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. In a small bowl, whisk together the cornstarch and cold milk until smooth. Set this mixture aside.
  2. Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. Add the diced onions and sauté for about 3-4 minutes until they become translucent. Stir in the minced garlic and cook for another 30 seconds.
  3. Add the drained artichoke hearts and spinach, cooking until the spinach wilts down, about 2-3 minutes.
  4. Pour in the vegetable broth and the cornstarch mixture into your skillet. Stir well, seasoning with salt and ground black pepper to taste. Allow to simmer for about 5-7 minutes until thickened and creamy. Fold in the grated Parmesan cheese and let cool slightly.
  5. Wash and trim the zucchini, slicing them in half lengthwise. Scoop out the seeds and pith to create hollow boats. Arrange on a baking sheet lined with parchment paper.
  6. Preheat your oven to 400°F (200°C). Fill each zucchini boat with the artichoke and spinach mixture. Sprinkle any remaining Parmesan cheese on top. Bake for about 15 minutes until the zucchini is tender. Broil for an additional 5 minutes if desired.

Nutrition

Serving: 1zucchini boatCalories: 250kcalCarbohydrates: 16gProtein: 7gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 11gCholesterol: 22mgSodium: 400mgPotassium: 450mgFiber: 4gSugar: 3gVitamin A: 600IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

For best flavor, use fresh ingredients whenever possible.

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