Zucchini Boats with Spinach and Artichoke

10 30 333
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 4
Zucchini Boats with Spinach and Artichoke
Health Rating


2 medium Zucchini
1 tbsp Extra virgin olive oil
1 tsp Salt
1 tsp Black pepper
1 medium (5.7cm to 8.3cm dia) Potato, flesh and skin, baked
2 cup Greek yogurt, plain, 1% M.F.
1 1/4 cup Pepper jack cheese
1/2 tsp Garlic powder
3/4 cup Frozen spinach
3/4 cup Artichoke


Preheat oven to 350°F. Line a baking sheet with parchment paper. Slice each zucchini in half lengthwise. Then, use a spoon to scoop out the insides of the zucchini to make small wells for the filling. Arrange the boats on the baking sheet. Drizzle with olive oil and season with salt and pepper.

Add the baked potato, about 3/4 cup of the jack cheese, yogurt, and garlic powder to a bowl of a food processor. Process until combined and smooth. Then add in the spinach and artichoke. Pulse until the artichokes are mostly broken up but still chunky.

Divide the mixture evenly into each zucchini boat, spreading to fill the entire well. Sprinkle the remaining jack cheese on top of each zucchini boat. Bake for 15-20 minutes or until the zucchini is tender and the cheese is melted and golden.

Nutrition Facts

Per Portion

Calories 333
Calories from fat 148
Calories from saturated fat 69
Total Fat 16.4 g
Saturated Fat 7.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.5 g
Cholesterol 40 mg
Sodium 1442 mg
Potassium 923 mg
Total Carbohydrate 22.1 g
Dietary Fiber 4.8 g
Sugars 7.0 g
Protein 24.4 g

Dietary servings

Per Portion

Milk Alternative 1.5
Vegetables 2.2

Energy sources

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