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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.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 461kcal

Equipment

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.

Nutrition

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