Ingredients
- 3 Zucchini, halved lengthwise & scooped
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 2 cloves Garlic, grated
- 4 cups Fresh Spinach
- 1 can Cento Quartered Artichoke Hearts (14 oz), drained
- 1/4 cup Cento Chefs Cut Sun Dried Tomatoes, choppded
- 1/2 cup Ricotta Cheese
- 1/3 cup Parmesan Cheese, grated
- 1/2 cup Mozzarella Cheese, shredded
- 1 tsp Cento Italian Seasoning
- 1/2 Lemon Zest
- Cento Crushed Red Pepper, to taste
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- Fresh Parsley, for garnish
Directions
Preheat the oven to 400°F. Arrange zucchini halves cut side up on a baking sheet. Heat olive oil in a skillet over medium heat. Add garlic and cook for about 30 seconds, until fragrant. Stir in spinach and artichokes and cook until any excess moisture has evaporated. Remove from heat and mix in ricotta, mozzarella, sun dried tomatoes, lemon zest, Italian seasoning, and red pepper flakes. Season with salt and pepper to taste. Spoon the filling into the zucchini boats and top with parmesan. Bake for 10 to 15 minutes, until melted and lightly golden. Finish with fresh parsley and a drizzle of olive oil before serving. Serves 4.
