Spinach and Artichoke Zucchini Boat Recipe
Prep Time:
25 minutes
Cook Time:
30 minutes
Servings:
3 Servings
Ingredients
  • 4 zucchinis, sliced in half lengthwise
  • 2 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • ½ teaspoon pepper, divided
  • 2 garlic cloves, minced
  • 1 (12-ounce) jar marinated artichoke hearts, chopped
  • 2 cups finely-chopped spinach, stems discarded
  • ½ lemon, juiced
  • 2 tablespoons mayonnaise
  • 4 ounces cream cheese, softened
  • ¼ cup feta cheese
  • ¼ cup marinated and sliced sun-dried tomatoes
  • 2 tablespoon chopped chives
Directions
  1. Preheat oven to 400 F.
  2. Place the zucchini cut side up on the baking sheet and drizzle with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast for 20 minutes and cool for 15 minutes.
  3. Add the remaining oil to a medium frying pan and bring the heat to medium.
  4. Add the garlic, chopped artichoke hearts, and spinach to a frying pan and cook for 10 minutes until the spinach is completely wilted.
  5. To the pan add the remaining salt, remaining pepper, lemon juice, mayonnaise, cream cheese, feta cheese, and sun-dried tomatoes. Stir and cook for 3 minutes.
  6. Use a paring knife to cut a ¼-inch thick rim around each zucchini half, then scoop out the flesh. Save the zucchini flesh for another use.
  7. Stuff the artichoke spinach mixture into the hollowed-out zucchini and put it back into the oven for 10 minutes.
  8. Top with chopped chives and optional parsley and serve.