Why I Love This Recipe

Spinach artichoke dip is already one of my favorite things, so obviously turning those flavors into an actual dinner was going to happen at some point. These zucchini boats have that creamy, cheesy spinach artichoke filling we all know and love, but then I add seasoned ground chicken to make them filling enough for dinner. Everything gets topped with plenty of Parmesan and baked until the zucchini is tender and the top is golden and bubbly. You get veggies, protein, and lots of cheesy goodness all in one, and honestly, that’s my kind of balance.

Enjoying The Leftovers

These are surprisingly good leftover, which makes them such an easy lunch to have waiting in the fridge. I usually reheat a couple of zucchini boats and call it a day, but you could also chop everything up and serve it over rice or alongside a simple salad if you want to make the leftovers feel a little different.

Storing

Let the zucchini boats cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 4 days. The zucchini will release a little moisture as it sits, so I recommend storing them in a single layer if possible.

Reheating

For the best texture, reheat the zucchini boats in a 375°F oven or air fryer until warmed through. This helps the Parmesan crisp back up and keeps the zucchini from getting too soft. For a quicker option, microwave them in 30-second intervals until heated through.

A few tips before you start

Don’t scoop out too much zucchini

  • You want to create enough room for plenty of filling without making the zucchini boats too thin. Leave a border around the sides and bottom so they hold their shape once baked

Drain the artichokes really well

  •  Jarred artichokes can hold quite a bit of liquid. Give them a good drain before chopping so you aren’t adding unnecessary moisture to the creamy filling

Use freshly grated Parmesan

  •   Freshly grated Parmesan melts and browns much better than the pre-shredded kind. Since most of it goes over the top, it also gives you that golden, cheesy finish when you broil the zucchini
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Spinach Artichoke Stuffed Zucchini

If you love spinach artichoke dip, this is your excuse to make it dinner. Tender zucchini boats get filled with a creamy spinach artichoke mixture, seasoned ground chicken, mozzarella, and plenty of Parmesan before baking until golden and bubbly. They're cheesy and satisfying while still sneaking plenty of veggies onto your plate.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
US M
Servings 4

Ingredients

For the chicken
  • 1 lbs ground chicken
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp avocado oil
For the zucchini and filling
  • 4 medium zucchini
  • 4 oz whipped cream cheese
  • 2 tbsp sour cream
  • 2 cloves garlic, grated
  • 4 oz jarred artichoke hearts, drained and chopped
  • 1 cup fresh spinach, roughly chopped
  • Pinch of salt
  • 1 cup freshly grated Parmesan cheese, divided
  • 1/3 cup  shredded mozzarella cheese
US – M

Instructions

  • Preheat the oven to 400°F.
  • Heat the avocado oil in a large skillet over medium-high heat. Add the ground chicken and season with the paprika, garlic powder, salt, and pepper. Cook for 6-8 minutes, breaking the chicken apart as it cooks, until browned and cooked through. Remove from the heat and set aside.
  • Slice the zucchini in half lengthwise. Using a spoon, scoop out the centers to create a well for the filling, being careful not to scoop all the way through.
  • Lightly sprinkle the cut sides of the zucchini with salt and let them sit for about 10 minutes to draw out some of the excess moisture.
  • While the zucchini sits, add the whipped cream cheese, sour cream, grated garlic, chopped artichoke hearts, spinach, mozzarella cheese, a pinch of salt, and 1/3 cup of the Parmesan cheese to a medium bowl. Mix until well combined.
  • Use a paper towel to thoroughly blot away the moisture that has collected on the zucchini.
  • Arrange the zucchini halves cut-side up in a large baking dish. Divide the spinach artichoke mixture evenly between the zucchini, spreading it along the center of each half.
  • Top each zucchini with the cooked ground chicken, then sprinkle the remaining Parmesan cheese evenly over the top.
  • Bake uncovered for 25-30 minutes, or until the zucchini is tender but still holds its shape and the filling is heated through.
  • Turn the oven to broil and broil for 1-3 minutes, watching closely, until the Parmesan is golden and bubbly. Remove from the oven and serve warm.

Equipment

saute pan
mixing bowls
cutting board
measuring cups
9×13 baking dish

Nutrition Per Serving

Calories: 461kcal | Carbohydrates: 13g | Protein: 36g | Fat: 30g | Fiber: 3g