INGREDIENTS – EVOO – Onion – Garlic – Artichoke hearts – Baby spinach leaves – Vegetable broth – Cornstarch – Milk – Parmesan cheese – Small zucchini – Salt & pepper
This dish is easy to make ahead! You can bake this meal in about 20 minutes, making it an easy, weeknight dinner. Shaking up a popular appetizer and adding it to a zucchini makes it even more delicious and slightly healthier than indulging in just straight up artichoke dip. There's a healthy dose of protein in this dish.
BEGIN PREPARING THE STUFFING BY GRATING YOUR OWN PARMESAN CHEESE AND MAKING A CORNSTARCH SLURRY.
GRATE CHEESE YOURSELF TO AVOID FILLERS IN YOUR CHEESE, THEN FREEZE IT.
CHOP THE ARTICHOKE HEARTS. DICE THE GARLIC, WASH AND DRY THE SPINACH LEAVES NEXT.
ADD ONIONS AND GARLIC TO A HOT SKILLET. COOK UNTIL THE ONIONS ARE TRANSLUCENT.
ADD IN THE ARTICHOKE HEARTS AND STIR IN THE SPINACH, LETTING IT START WILTING.
STIR IN THE SLURRY, BROTH AND SEASONING AND LET IT COOK TOGETHER, LETTING IT THICKEN UP. WHEN YOU TURN OFF THE HEAT, COMBINE THE PARMESAN CHEESE INTO THE MIX. COOL THE MIXTURE IN THE FRIDGE.
SCOOP OUT THE ZUCCHINI SO THERE'S A CANAL THROUGH EACH ONE.
ADD THE FILLING TO EACH ZUCCHINI, THEN BAKE!