Artichoke and Spinach Stuffed Zucchini Recipe | Foodtalk
Artichoke and Spinach Stuffed Zucchini recipe has a creamy stuffing with cheesy Parmesan. It’s easy to make ahead, bake 20 minutes and enjoy on a busy weeknight…
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Cooking tools:
- Food processor
- Grater
- Oven
- Stove
- Skillet
- Pot
- Baking dish
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spoon
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
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