Spinach and Artichoke Stuffed Zucchini
Spinach and Artichoke Stuffed Zucchini
Ingredients
- 1 tablespoon olive oil
- 1 Onion, peeled and diced
- 2 cloves of garlic, minced
- 1 can artichoke hearts, drained and cut into quarters (15oz)
- 2 cups packed baby spinach leaves
- ½ cup Vegetable Broth, low sodium
- ½ cup shredded parmesan cheese
- ½ cup mozzarella cheese
- 1 teaspoon Salt
- 1 teaspoon Ground Black Pepper
- 3 Zucchini
Instructions
Preheat the oven (or grill) to 425 degrees. Cut the zucchini in half lengthwise and scoop out some of the seeds using a spoon. Put the halves flesh side up, as well as the innards, on a sheet tray lined with parchment paper. Drizzle with olive oil, salt, pepper, and oregano and bake for 40-50 minutes until fork tender and beginning to char.
Meanwhile, prepare the filling. In a saute pan, add olive oil and onion. Cook for about 8 minutes until soft and beginning to brown. Add the garlic and cook for 30 seconds. Add the spinach and artichoke hearts and cook until the spinach wilts, about 3-4 minutes. Add the parmesan cheese and half of the mozzarella cheese.
Spoon the mixture into each cooked zucchini half. Top with the rest of the shredded mozzarella. Bake for 5 minutes or until the cheese melts.
