Artichoke and Spinach Stuffed Zucchini Recipe | Foodtalk

Ingredients

• 1 tablespoon Extra Virgin Olive Oil
• 1/2 cup Onion, diced
• 1 clove garlic, minced
• 1 can Artichoke Hearts 14-15oz
• 10 oz Baby Spinach Leaves
• 1/2 cup Vegetable Broth, low sodium (Chicken Broth is fine for non-vegetarian)
• 2 tbls Cornstarch
• 1/2 cup Milk
• 3/4 cup Parmesan Cheese, grated 1/2 cup stuffing, 1/4 topping
• 1 teaspoon Salt
• 1 teaspoon Ground Black Pepper
• 6 Small Zucchini or 4 Medium