Spinach & Artichoke Zucchini Boats

Name: Spinach & Artichoke Zucchini Boats
Ingredients: 3 large zucchini; 1½ cups shredded mozzarella cheese, divided; 3 cups lightly packed chopped spinach; 1 cup artichokes in oil, plus a bit of the oil for cooking; 1 cup artichokes in oil, plus a bit of the oil for cooking; 2 cloves garlic, grated; 1 shallot, finely diced; 1 package (8 oz) cream cheese; 1 teaspoon salt; ½ teaspoon freshly ground pepper; 2 teaspoon YardSpice (substitution)

Preparation info

Makes
3
servings

Difficulty
Easy

Appears in

Tastemaker

By Scot Louie

Published 2024

About

Last fall, I traveled to a farm out in eastern Long Island, near Wading River, and left with an abundance of fruits and vegetables including fresh, delicious zucchini. These boats are a result of that harvest. Getting vegetables in is important and it helps when they are well-seasoned, mixed with cheese, and baked to perfection.

Ingredients

3 large zucchini
1½ cups shredded mozzarella cheese, divided
3 cups lig

Main course
Vegetarian
Gluten-free

Method

Preheat the oven to 400°F (200°C). Grease a standard 9 x 12-inch baking dish.

Halve the zucchini lengthwise, then use a small spoon to scoop out the inner flesh of the zucchini and reserve it. Be gentle when scooping and try to smooth out the middle as much as possible. Place t