Spinach & Artichoke Stuffed Zucchini

April 19, 2019April 21, 2019 ~ Carrie Tyler ~ Leave a comment

Spinach Artichoke Stuffed Zucchini on a pan. Each fantastic bite gives you creamy artichoke, nutty cheesy Parmesan, spinach, and zucchini. Prepare entirely ahead, then bake 20 minutes and enjoy! #vegetarian #zucchini #stuffedzuchini #spinach #artichoke #springrecipes #healthyfood #healthydinner #healthyrecipes #glutenfree

The ultimate appetizer is warm, cheesy, creamy, Spinach and Artichoke Dip. So, why not take all of this goodness and stuff it into Zucchini? Well, I did! This Spinach Artichoke Stuffed Zucchini has all the goods! It tastes delicious and indulgent, but it’s healthy too with so many nutrient-dense veggies! Each fantastic bite gives you creamy and earthy artichoke, nutty and cheesy Parmesan, fresh and bright spinach, and meaty zucchini. Try serving this with either a Mushroom Quinoa Risotto or Creamy Parmesan Polenta to complete the meal!

This is a perfect recipe for easy Meal Planning as it’s so easy to prep ahead. Check out my Free video Kickstarting Meal Planning if you want some easy printable tools for meal planning!

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Fork with bite of Spinach Artichoke Stuffed Zucchini on a pan. Each fantastic bite gives you creamy artichoke, nutty cheesy Parmesan, spinach, and zucchini. Prepare entirely ahead, then bake 20 minutes and enjoy! #vegetarian #zucchini #stuffedzuchini #spinach #artichoke #springrecipes #healthyfood #healthydinner #healthyrecipes #glutenfree

Meatless Meals for Everyone!

Whether you are vegetarian or a full-fledge meat eater, meatless meals can wow the pants off of anyone. All it takes is the right combo of a few delicious ingredients. Replacing an animal protein with vegetables means you are getting more fiber, calcium, and vitamins than you can get from meat. With the right veggies, you can still get a healthy dose of protein as well. Which brings me to THIS Spinach and Artichoke Stuffed Zucchini.

Artichoke hearts for Spinach Artichoke Stuffed Zucchini. Each fantastic bite gives you creamy artichoke, nutty cheesy Parmesan, spinach, and zucchini. Prepare entirely ahead, then bake 20 minutes and enjoy! #vegetarian #zucchini #stuffedzuchini #spinach #artichoke #springrecipes #healthyfood #healthydinner #healthyrecipes #glutenfree

In this recipe, artichokes provide Fiber AND protein and are packed with nutrients, Vitamins C and K, Magnesium, Potassium, and Iron just to name a few! Spinach provides Vitamins A, C, and K1, as well as protein, fiber, Iron, Folic Acid, and calcium.

Overall, you get 5g of Fiber and 9g Protein per serving in this Spinach Artichoke Stuffed Zucchini Recipe!

Try these other Meatless Meals packed with Fiber, Protein, and other Nutrients:

Fork on plate with cut Spinach Artichoke Stuffed Zucchini. Each fantastic bite gives you creamy artichoke, nutty cheesy Parmesan, spinach, and zucchini. Prepare entirely ahead, then bake 20 minutes and enjoy! #vegetarian #zucchini #stuffedzuchini #spinach #artichoke #springrecipes #healthyfood #healthydinner #healthyrecipes #glutenfree

Quick note! This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them. This commission is what helps me keep this blog afloat :). But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used.

PREP-AHEAD FOR YOUR SPINACH & ARTICHOKE STUFFED ZUCCHINI

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)

For this recipe, you can make the stuffing, scoop and stuff the zucchini, then store in the fridge until ready to bake and eat.

For the stuffing, start with the cornstarch slurry. Mix 2 tbls cornstarch into 1/4 cup cold milk until completely dissolved. Set aside. Add cornstarch to milk for Spinach Artichoke Stuffed Zucchini. Each fantastic bite gives you creamy artichoke, nutty cheesy Parmesan, spinach, and zucchini. Prepare entirely ahead, then bake 20 minutes and enjoy! #vegetarian #zucchini #stuffedzuchini #spinach #artichoke #springrecipes #healthyfood #healthydinner #healthyrecipes #glutenfree

Cornstarch in milk for Spinach Artichoke Stuffed Zucchini. Each fantastic bite gives you creamy artichoke, nutty cheesy Parmesan, spinach, and zucchini. Prepare entirely ahead, then bake 20 minutes and enjoy! #vegetarian #zucchini #stuffedzuchini #spinach #artichoke #springrecipes #healthyfood #healthydinner #healthyrecipes #glutenfree

Grate the Parmesan Cheese. I like to grate cheese at home so that I know it’s fresh and doesn’t have fillers. FREEZER HACK: You can store it in the freezer to make it last longer too!

Dice the onion and mince the garlic. FREEZER HACK: I mince a ton of fresh garlic in a mini food processor and then store it in the freezer so it’s always ready for me!

Chop the artichoke hearts. Wash and dry the spinach leaves.

Cutting artichoke hearts for Spinach Artichoke Stuffed Zucchini. Each fantastic bite gives you creamy artichoke, nutty cheesy Parmesan, spinach, and zucchini. Prepare entirely ahead, then bake 20 minutes and enjoy! #vegetarian #zucchini #stuffedzuchini #spinach #artichoke #springrecipes #healthyfood #healthydinner #healthyrecipes #glutenfree

Cut artichoke hearts for Spinach Artichoke Stuffed Zucchini. Each fantastic bite gives you creamy artichoke, nutty cheesy Parmesan, spinach, and zucchini. Prepare entirely ahead, then bake 20 minutes and enjoy! #vegetarian #zucchini #stuffedzuchini #spinach #artichoke #springrecipes #healthyfood #healthydinner #healthyrecipes #glutenfree

To a preheated large skillet or medium pot, add the olive oil and then the onions. Stir and cook, then add the garlic and stir to combine. Cook until the onions are translucent.

Onions cooking in pan for Spinach Artichoke Stuffed Zucchini. Each fantastic bite gives you creamy artichoke, nutty cheesy Parmesan, spinach, and zucchini. Prepare entirely ahead, then bake 20 minutes and enjoy! #vegetarian #zucchini #stuffedzuchini #spinach #artichoke #springrecipes #healthyfood #healthydinner #healthyrecipes #glutenfree

Adding garlic to onions cooking in pan for Spinach Artichoke Stuffed Zucchini. Each fantastic bite gives you creamy artichoke, nutty cheesy Parmesan, spinach, and zucchini. Prepare entirely ahead, then bake 20 minutes and enjoy! #vegetarian #zucchini #stuffedzuchini #spinach #artichoke #springrecipes #healthyfood #healthydinner #healthyrecipes #glutenfree

Next add the chopped artichoke hearts and 2 giant handfuls of baby spinach leaves. Stir to combine and start wilting the spinach.

Adding to spinach leaves to onions cooking in pan for Spinach Artichoke Stuffed Zucchini. Each fantastic bite gives you creamy artichoke, nutty cheesy Parmesan, spinach, and zucchini. Prepare entirely ahead, then bake 20 minutes and enjoy! #vegetarian #zucchini #stuffedzuchini #spinach #artichoke #springrecipes #healthyfood #healthydinner #healthyrecipes #glutenfree

Add the vegetable broth, milk cornstarch slurry, salt and pepper. Bring to a simmer stirring until it gets thick. Last, turn off the heat and stir in the grated parmesan cheese and stir to combine.

Warning, taste with caution, you may not be able to stop!

Store in the fridge to cool while you prepare the zucchini.

Now we prepare the zucchini! Wash and trim the ends off and then slice in half. Scoop out the seeds to make a boat using a small tasting or coffee spoon. Fill each zucchini with the chilled filling. Store in the fridge until you are ready to bake and eat.

COOK YOUR SPINACH ARTICHOKE STUFFED ZUCCHINI

Place on an oiled baking sheet, sprinkle with the remaining parmesan and bake for 15 minutes in 400 F degree oven. For the last 5 minutes, you can keep it at 400 F degrees or turn on the broiler so the top gets lightly browned. If you turn on the broiler, keep an eye on them so they do not burn!

Sprinkling parmesan on stuffed zucchini halves for Spinach Artichoke Stuffed Zucchini. Each fantastic bite gives you creamy artichoke, nutty cheesy Parmesan, spinach, and zucchini. Prepare entirely ahead, then bake 20 minutes and enjoy! #vegetarian #zucchini #stuffedzuchini #spinach #artichoke #springrecipes #healthyfood #healthydinner #healthyrecipes #glutenfree

Stuffed raw zucchini halves for Spinach Artichoke Stuffed Zucchini. Each fantastic bite gives you creamy artichoke, nutty cheesy Parmesan, spinach, and zucchini. Prepare entirely ahead, then bake 20 minutes and enjoy! #vegetarian #zucchini #stuffedzuchini #spinach #artichoke #springrecipes #healthyfood #healthydinner #healthyrecipes #glutenfree

Serve with a Mushroom Quinoa Risotto or Creamy Parmesan Polenta and ENJOY!

😍 Carrie

Spinach & Artichoke Stuffed Zucchini

This Spinach Artichoke Stuffed Zucchini has all the goods! It tastes delicious and indulgent, but it's healthy too with so many nutrient-dense veggies! Each fantastic bite gives you creamy and earthy artichoke, nutty and cheesy Parmesan, fresh spinach, and meaty zucchini. Prepare entirely ahead and then bake 20 minutes and enjoy! #vegetarian #zucchini #stuffedzucchini #spinach #artichoke #springrecipes #healthyfood #healthydinner #healthyrecipes #glutenfree

Course Main Course, Side Dish

Cuisine American

Keyword artichoke, meatless, spinach, vegetarian, zucchini

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Servings 6 Servings

Calories 144 kcal

Author Carrie Tyler

Ingredients

2 tbls Cornstarch
1/2 cup Milk
1/2 cup Vegetable Broth, low sodium (Chicken Broth is fine for non-vegetarian)
3/4 cup Parmesan Cheese, grated 1/2 cup stuffing, 1/4 topping
1 can Artichoke Hearts 14-15oz
10 oz Baby Spinach Leaves
1 tbsp Extra Virgin Olive Oil
1/2 cup Onion diced
1 clove garlic
1 tsp Salt
1 tsp Ground Black Pepper
6 Small Zucchini or 4 Medium

Instructions

Prep Ahead

Make the sauce by starting with the cornstarch slurry. Mix 2 tbls cornstarch into 1/4 cup cold milk until completely dissolved. Set aside.
Dice the onion and mince the garlic. Chop the artichoke hearts.
To a preheated large skillet or medium pot, add the olive oil and then the onions. Stir and cook for about 3 minutes on Medium-Low heat, stirring so they don't burn, until they start to soften.
Then add the garlic and stir to combine. Cook for another 3-4 minutes until the onions are translucent.
Next add the chopped artichoke hearts and 2 giant handfuls of baby spinach leaves. Stir to combine and start wilting the spinach.
Add the vegetable broth, milk & cornstarch slurry, salt and pepper. Bring to a simmer stirring until it gets thick. Last, turn off the heat and stir in the grated parmesan cheese and stir to combine. Store in the fridge to cool while you prepare the zucchini.
Wash and trim the ends off the zucchini, then slice in half.
Scoop out the seeds to make a boat using a small tasting or coffee spoon.
Fill each zucchini with the chilled filling. Store in the fridge covered until you are ready to bake and eat.

Cook the Stuffed Zucchini

Preheat oven to 400 F degree oven.
Place on an oiled baking sheet, sprinkle with the remaining parmesan and bake for 15 minutes. For the last 5 minutes, you can keep it at 400 F degrees or turn on the broiler so the top gets lightly browned. If you turn on the broiler, keep an eye on them so they do not burn!
Serve and Enjoy!

Huevos Tostadas! The new Huevos Rancheros

March 31, 2019March 31, 2019 ~ Carrie Tyler ~ 1 Comment

Huevos Tostadas are utterly delicious! They are similar to the better known Huevos Rancheros but are a pick up and eat with your hands version! They have crispy corn tortillas topped with creamy mashed black beans, a salty fried egg, smoky tomato sauce, cheese, and scallions! #huevosrancheros #eggs #brunch #mexicanrecipes #vegetarian #meatlessrecipes

Huevos Tostadas are utterly delicious! They are similar to Huevos Rancheros but are a pick up and eat with your hands version! They have crispy corn tortillas topped with creamy mashed black beans, a salty fried egg, smoky tomato sauce, cheese, and scallions! #huevosrancheros #eggs #brunch #mexicanrecipes #vegetarian #meatlessrecipes

Huevos Tostadas are utterly, mouthwateringly delicious! They are similar to Huevos Rancheros but are a pick-up-and-eat-with-your-hands version! Crispy corn tortillas are topped with creamy and smoky mashed black beans, then a salty ooozy fried egg, then smoky tomato sauce, cheese, and scallions! Drooling 🤤 yet???

With just a little prep the day before, you can whip these up for breakfast or dinner in no time! And for kids, you can definitely replace the fried egg with scrambled!

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Mashed Black Beans spread on tortillas for Huevos Tostadas! They are similar to Huevos Rancheros but are a pick up and eat with your hands version! They have crispy corn tortillas topped with creamy mashed black beans, a salty fried egg, smoky tomato sauce, cheese, and scallions! #huevosrancheros #eggs #brunch #mexicanrecipes #vegetarian #meatlessrecipes #glutenfree

Black Beans are Magical! High Protein, High Fiber, and Gluten Free!

Black Beans are pretty amazing in terms of health benefits. They have a whopping 15g of protein and 15g of Fiber in 1 cup! It’s recommended that Women get 25g of Fiber daily, but most women are not getting this much in their diet. When I checked my daily fiber intake, I was only at about 15g and was really surprised!! Track your Fiber for a day or two and see how you stack up.

Black beans are a great source of Fiber, especially if you are eating a gluten free diet and may not be getting fiber from grains. Try my Easy Brazilian Black Beans or Chickpea & Black Bean Cakes with Cucumber Yogurt Sauce or my Creamy Cajun Beans & Cauliflower over Quinoa for a few other great way to make these!

The best part about these is that you can make tons right on sheet pans and let people take as many as they want. Then you can save whatever is left to warm up later. Yum and yum again!

Huevos Tostadas assembled on a sheet pan are utterly delicious! They are similar to the better known Huevos Rancheros but are a pick up and eat with your hands version! They have crispy corn tortillas topped with creamy mashed black beans, a salty fried egg, smoky tomato sauce, cheese, and scallions! #huevosrancheros #eggs #brunch #mexicanrecipes #vegetarian #meatlessrecipes #glutenfree

PREP-AHEAD TO MAKE YOUR HUEVOS TOSTADAS COOKING KIT

The beans are the first component that you can completely prepare ahead and then reheat. These are simply blended in a mini food processor with a garlic clove, chili powder, cumin, and water. I love mine with some texture, so I pulse until its a nice mix and there are no huge chunks of garlic. After blending, you will cook the beans on the stove for about 10-15 minutes until all of the flavors are melded together.

Black Beans, garlic, seasonings in food processor for Huevos Tostadas! They are similar to Huevos Rancheros but are a pick up and eat with your hands version! They have crispy corn tortillas topped with creamy mashed black beans, a salty fried egg, smoky tomato sauce, cheese, and scallions! #huevosrancheros #eggs #brunch #mexicanrecipes #vegetarian #meatlessrecipes #glutenfree

While the beans cook, you can make the tomato sauce, thinly slice the scallions and chop the cilantro.
On a sheet pan or in a large bowl, place the black beans, cheese, the cilantro, tomato sauce, the uncooked tortillas, and Eggs. Store your ‘Kit’ in the fridge!

COOK YOUR HUEVOS TOSTADAS

When you’re ready to cook, pull your KIT out from the fridge and Preheat oven to 350 F degrees.

Place the tortillas flat on a sheet pan. You will likely need 2 pans to cook the tortillas or you can do them in batches. Spray or brush the top of each tortilla with Extra Virgin Olive Oil, then sprinkle salt and Chili Powder over top. Then flip the tortillas over and do the same to the other side. Bake in oven center rack for 10 minutes one side, then flip the tortillas over and cook for another 10-15 minutes on the other side until they are crisp all the way to the center. When the tortillas are done, you can place them on paper towel or pat them down to soak up excess oil.

While the tortillas are in the oven, warm the tomato sauce up in a covered saucepot on stove. Warm the beans up in microwave or on stove.

Preheat a large skillet on high heat and spray with extra virgin olive oil. Then add 4 eggs at a time and sprinkle the top with salt and pepper. Cook just until the bottom sets, about 1-2 minutes, then flip over gentle and remove the skillet from the heat. For little kids you can of course swap these with scrambled eggs.

Now comes the assembly. First, spread a layer of black beans on the tortillas and then top with a fried egg. Next drizzle the tomato sauce and add a sprinkle of cheese, then scallions, and cilantro.

Who needs Huevos Rancheros when you can have these HUEVOS TOSTADAS! ENJOY!

😍 Carrie

5 from 1 vote

Huevos Tostadas! The New Huevos Rancheros

Huevos Tostadas are utterly delicious! They are similar to Huevos Rancheros but are a pick-up-and-eat-with-your-hands version! Crispy corn tortillas are topped with creamy and smoky mashed black beans, then a salty ooozy fried egg, then smoky tomato sauce, cheese, and scallions! With just a little prep the day before, you can whip these up for breakfast or dinner in no time! #huevosrancheros #eggs #breakfast #glutenfree #healthyfood #fiber #vegetarian #beans

Course Breakfast, dinner

Cuisine Mexican

Keyword beans, black beans, eggs, huevos rancheros

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 8 tostadas

Author Carrie Tyler

Ingredients

Black Beans

15 oz Black Beans 1 can
1 clove Garlic
1/2 tsp Chili Powder
1/2 tsp Cumin
1 tsp Extra Virgin Olive Oil

Tortillas

12 Corn Tortillas
1 tsp Chili Powder
Salt
1 tbls Extra Virgin Olive Oil

Tomato Sauce

15 ounces Tomato Sauce
1 tsp Chili Powder
1 tsp Ground Cumin

Other

8 oz Goat Cheese, crumbled or Cotija Cheese
1 oz Cilantro
2 Scallions

Instructions

Prep-Ahead

Beans: Drain and rinse the can of black beans. Add them to a food processor with with 1/4 cup water, 1 clove of garlic, and the cumin. Pulse to mince the garlic and blend up the beans.
You want the beans mostly blended, but with some texture, as these will get cooked down and then spread on the tortillas. Scrape down the sides of the blender and add more water if needed, 1 tablespoon at a time, continuing to pulse until you get the ideal texture and there are no big chunks of garlic.
After blending, add the beans to preheated saucepot with 1 tsp olive oil. Stir the beans around as they cook so as not to burn. Turn the heat down to med-low and cook COVERED for 10 minutes.
Tomato Sauce: While the beans cook, you can mix together in a bowl, the tomato sauce, chili powder, and cumin. Taste for seasoning and add salt or adjust other seasonings as you like.
Finally, thinly slice the scallions and chop the cilantro. Place these in separate storage bags.
Store your 'Kit' in the fridge! On a sheet pan or in a large bowl, place the black beans, cheese, the cilantro, tomato sauce, the uncooked tortillas, and Eggs.

Final Cook and Assembly

When you’re ready to cook, pull your KIT out from the fridge and Preheat oven to 350 F degrees.
Place the tortillas flat on a sheet pan. You will likely need 2 pans to cook the tortillas or you can do them in batches. Spray the top of each tortilla with Extra Virgin Olive Oil, then sprinkle salt and Chili Powder over top. Then flip the tortillas over and do the same to the other side. Bake in oven center rack for 10 minutes one side, then flip the tortillas over and cook for another 10-15 minutes on the other side until they are crisp all the way to the center. When the tortillas are done, you can place them on paper towel or pat them down to soak up excess oil.
While the tortillas are in the oven, warm the tomato sauce up in a covered saucepot on stove. Warm the beans up in microwave or on stove.
Preheat a large skillet on high heat and spray with extra virgin olive oil. Then add 4 eggs at a time and sprinkle the top with salt and pepper. Cook just until the bottom sets, about 1-2 minutes, then flip over gentle and remove the skillet from the heat. You want the bottom to set, but not the yoke, as you want that runny. Finish for all 8 eggs.
Now comes the assembly. First, spread a layer of black beans on the tortillas and then top with a fried egg.
Next drizzle the tomato sauce and add a sprinkle of cheese, then scallions, and cilantro. Enjoy!

Recipe Notes

If you have small kids, you can certainly swap the runny fried egg with scrambled or just fully cook the yoke when frying.

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