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Spinach Artichoke Stuffed Zucchini

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.                    

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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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Spinach Artichoke Stuffed Zucchini Ingredients

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Dice the onion and mince the garlic.  Chop the artichoke hearts.  

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1 Prep Ingredients

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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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2 Make Slurry

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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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3 Start Filling

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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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4 Spinach, Artichoke

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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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5 Finish Filling

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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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6 Prep Zucchini

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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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7 Stuff the Zucchini

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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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8 Bake the Zucchini

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