Spinach Artichoke Zucchini Boats

I love zucchini boats! They’re loaded with flavors, super impressive, and more importantly, low in carbs. Reducing the carbs of meals once a week is pretty good, right? These Spinach Artichoke Zucchini Boats are what I would like to share today. They’re now one of the most favorite food of my family, especially my husband. My kids who are not fond of zucchini, also eat up a zucchini boat in their plate. So good!

Zucchini is cut in half, lengthwise, hollowed out, then stuffed with a creamy mix of cream cheese, Jack cheese, spinach, artichoke, and garlic powder. Zucchi halves are then topped with more Jack cheese and baked in the oven until cheese is melted and zucchini is tender. The cooking requires 35 minutes to finish but worth more than that. You have a good side to serve at both family meals and small gatherings.

If you are finding a recipe to make your zucchini meals less boring, just give these spinach artichoke zucchini boats a go. It works so well with my family, then, hope to do with you guys. As zucchini a summer squash, why don’t you vary your summer’s dinner with these? Let’s get started!

Spinach Artichoke Zucchini Boats

Recipe by GenevaWatsonCourse: Main, DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

15

minutes

Zucchini is cut in half, lengthwise, hollowed out, then stuffed with a creamy mix of cream cheese, Jack cheese, spinach, artichoke, and garlic powder. Zucchi halves are then topped with more Jack cheese and baked in the oven until cheese is melted and zucchini is tender.

Ingredients

• 2 medium zucchini

• 3/4 cup frozen spinach, thawed, drained, pat dry

• 3/4 cup, roughly chopped artichokes

• 4 ounces cream cheese, softened

• 1 1/4 cup shredded jack cheese

• 1 tablespoon olive oil

• 1/2 teaspoon garlic powder

• salt and pepper

Directions

• Preheat oven to 350 degrees F. Prepare a baking sheet lined with parchment paper.
• Cut zucchini in half, lengthwise. Scoop out insides of zucchini and save for filling; using a spoon.
• Place zucchini boats on baking sheet. Drizzle with olive oil and season with salt and pepper.
• Gather cream cheese, 3/4 cup of Jack cheese, and garlic powder in a food processor. Blend until combined and smooth.
• Add in spinach and artichoke. Pulse until artichokes are mostly broken up.
• Divide mixture evenly among zucchini boats, spreading to fill entire well. Sprinkle with remaining jack cheese on top.
• Bake for 15-20 minutes or until zucchini is tender and cheese is melted and golden.
• Serve!