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!
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.
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:
- Super Cheesy Cauliflower Rice
- Walnut Sauce Fettuccine with Ricotta and Spinach
- Korean Rice Bowl with Lentils and Cauliflower
- Quinoa Crust Tomato Tart with Artichoke & Goat Cheese
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.
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.
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.
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.
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!
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
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
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Make the sauce by starting with the cornstarch slurry. Mix 2 tbls cornstarch into 1/4 cup cold milk until completely dissolved. Set aside.
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Dice the onion and mince the garlic. Chop the artichoke hearts.
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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.
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Then add the garlic and stir to combine. Cook for another 3-4 minutes until the onions are translucent.
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Next add the chopped artichoke hearts and 2 giant handfuls of baby spinach leaves. Stir to combine and start wilting the spinach.
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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.
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Wash and trim the ends off the zucchini, then slice in half.
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Scoop out the seeds to make a boat using a small tasting or coffee spoon.
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Fill each zucchini with the chilled filling. Store in the fridge covered until you are ready to bake and eat.
Cook the Stuffed Zucchini
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Preheat oven to 400 F degree oven.
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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!
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Serve and Enjoy!
