Artichoke and Spinach Stuffed Zucchini Recipe

Step 1

Make the sauce by starting with the cornstarch slurry. Mix 2 tbls cornstarch into 1/4 cup cold milk until completely dissolved.  Set aside.

Step 2

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

Step 3

To a preheated large skillet or medium pot, add the olive oil and then the onions. Stir and cook for about 3 minutes on Medium-Low heat, stirring so they don't burn, until they start to soften.  Then add the garlic and stir to combine. Cook for another 3-4 minutes until the onions are translucent.

Step 4

Next add the chopped artichoke hearts and 2 giant handfuls of baby spinach leaves.  Stir to combine and start wilting the spinach.

Step 5

Add the vegetable broth, milk & cornstarch slurry, salt and pepper. Bring to a simmer stirring until it gets thick.  Last, turn off the heat and stir in the grated parmesan cheese and stir to combine.  Store in the fridge to cool while you prepare the zucchini.

Step 6

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.

Step 7

Fill each zucchini with the chilled filling.  Store in the fridge covered until you are ready to bake and eat.

Step 8

Preheat oven to 400 F degree oven.

Step 9

Place on an oiled baking sheet, sprinkle with the remaining parmesan and bake for 15 minutes.  For the last 5 minutes, you can keep it at 400 F degrees or turn on the broiler so the top gets lightly browned.  If you turn on the broiler, keep an eye on them so they do not burn!

Step 10

Serve and Enjoy!