INGREDIENTS – EVOO – Onion – Garlic – Artichoke hearts – Baby spinach leaves – Vegetahle broth – Cornstarch – Parmesan – Milk – Salt and pepper – Zucchini
These stuffed zucchini boats can be prepped ahead easily. Then they bake up in about 20 minutes. The ol' classic spinach and artichoke dip whipped up and enjoyed in a zucchini boat is what we're serving today. Packed with veggies, and a little cheese to cover it all, these can be served as dinner, a side dish or an appetizer.
These bad boys offer fiber AND protein so they are great to add to so many meals.
Grate your parmesan cheese fresh.
Mix up the cornstarch slurry.
Chop the artichoke hearts, dice the onion and mince the garlic.
Heat the olive oil in a skillet and saute the garlic and onions until soft and translucent.
Add the artichoke hearts, spinach with the cornstarch slurry, then the broth. Give it a stir and let it thicken up.
Take the skillet off the heat and then stir in the cheese.
Scoop the filling into the prepared zucchini boats.