Spinach Artichoke Zucchini Boats

Why is Spinach Artichoke Dip so dang good? I mean, it’s seriously one of my most favorite dips in the world. I adore the cream cheese base mixed with spinach and artichoke. It’s the perfect balance of flavor and texture! One of the worst things about it though is all the bread or crackers that you can stop dipping into said dip.

Spinach Artichoke Zucchini Boats

I got a wicked craving for spinach artichoke dip a couple of weeks ago, but didn’t want to blow my diet on all those carbs for dipping! My solution? Stuff the dip into some zucchini. Best idea ever! It’s like this dip and zucchini were meant to be best friends forever. The zucchini is perfectly tender and the spinach artichoke filling is creamy, cheesy, and downright delicious! These zucchini boats are the perfect vehicle for this dip!

Spinach Artichoke Zucchini Boats

Spinach Artichoke Zucchini Boats
Yield: 4 servings

Spinach Artichoke Zucchini Boats

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Enjoy Spinach Artichoke with a little less guilt - stuffed into tender zucchini boats! A great side dish or appetizer!


  • 2 medium zucchini
  • 1 tablespoon olive oil
  • salt and pepper
  • 4 ounces cream cheese, softened
  • 1 1/4 cup shredded jack cheese
  • 1/2 teaspoon garlic powder
  • 3/4 cup frozen spinach, thawed, drained, pat dry
  • 3/4 cup, roughly chopped artichokes


  1. Preheat oven to 350 degrees 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.
  2. Add the cream cheese, about 3/4 cup of the jack cheese, 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 you can pulse as much as desired depending on your preferred texture of the mixture).
  3. 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 Information:



Serving Size:

1 boat

Amount Per Serving: Calories: 180Total Fat: 16gSaturated Fat: 8.3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 39mgSodium: 151mgCarbohydrates: 5gFiber: 2gSugar: 2gProtein: 6g

Spinach Artichoke Zucchini Boats

Looking for more spinach artichoke recipes?
Spinach Artichoke Dip Stuffed Bread
Spinach Artichoke Grilled Cheese
Low-Fat Spinach Artichoke Dip