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Artichoke and Spinach Stuffed Zucchini recipe has a creamy stuffing with cheesy Parmesan. It’s easy to make ahead, bake 20 minutes and enjoy on a busy weeknight!
PREP Time
30 min.
COOK TIME
20 Min.
1 tablespoon Extra Virgin Olive Oil ½ cup Onion, diced 1 clove garlic, minced 1 can Artichoke Hearts 14-15oz 10 oz Baby Spinach Leaves ½ cup Vegetable Broth 2 tbls Cornstarch ½ cup Milk ¾ cup Parmesan Cheese, grated 1 teaspoon Salt 1 teaspoon Black Pepper 6 Small Zucchini or 4 Medium
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Dice the onion and mince the garlic. Chop the artichoke hearts.
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Mix 2 tbls cornstarch into ¼ cup cold milk until completely dissolved. Set aside to use as a thickener later.
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To a preheated skillet, add olive oil and the onions. Cook for about 3 minutes on Medium-Low heat. Add the garlic and 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 broth, milk & cornstarch slurry, salt and pepper. Bring to a simmer stirring until it gets thick. Turn off the heat and stir in the grated parmesan cheese. Store in the fridge to cool.
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Wash and trim the ends off the zucchini, then slice in half lengthwise. 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.
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Place on an oiled baking sheet, sprinkle with the remaining parmesan and bake at 400 F for 15 minutes. For the last 5 minutes, you can turn on the broiler so the top gets lightly browned.
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