Spinach-artichoke dip is a classic for good reason — it’s creamy, delicious and so satisfying. We can’t get enough! That’s why we wanted to give it a summer-fresh spin, and our First for Women test kitchen pros came up with this Spinach-Artichoke Zucchini Boats recipe. It lets you enjoy all those flavors with a better-for-you spin.
Even better: It takes just 20 minutes to prep. We speed things along with spinach and artichoke spreadable cheese, plus marinated artichokes to give it deeper flavor. For the zucchini, be sure to use a melon baller or spoon to remove the inner flesh. That’s the secret that keeps these boats crisp and tender. And if you like a little heat, feel free to finish them with a sprinkling of red pepper flakes. Give them a try, and let us know what you think in the comments!
Also check out our recipes for Spinach-Artichoke Stuffed Peppers and Spinach-Artichoke Frittata.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 2 Tbs. + ¼ cup grated Parmesan
- 2 Tbs. plain dry breadcrumbs
- 3 (8 oz.) zucchini
- 1 lemon
- 1 (6.5 oz.) cont. spinach and artichoke soft spreadable cheese, such as Alouette
- ½ of 1 (10 oz.) pkg. frozen chopped spinach, thawed, squeezed dry
- 1 (6.5 oz.) jar marinated artichoke hearts, drained, chopped
- ¼ cup mayonnaise
- 3 Tbs. chopped fresh parsley
Instructions
PrintHeat oven to 350°F. Grease 13"x9" baking dish. Mix 2 Tbs. Parmesan and crumbs. Halve zucchini lengthwise; remove seeds. Grate 1 tsp. zest and squeeze 1 Tbs. juice from lemon. Mix next 4 ingredients, remaining Parmesan, parsley, zest and juice.
Divide among zucchini boats; place in baking dish. Bake until tender, 25 min., topping with crumb mixture during last 5 min. of cook time.
Nutrition
- Calories: 156
- Fat: 10 gram
- Saturated Fat: 3 gram
- Protein: 7 gram
- Carbohydrate: 11 gram
- Fiber: 3 gram
- Cholesterol: 13 mg
- Sugar: 3 gram
- Sodium: 393 mg
