Artichoke dip meets zucchini in these totally pop-able little appetizers. I love artichoke dip, but I really can’t control myself when it’s sitting there piping hot out of the oven, surrounded by buttery crackers and warm pita wedges. So I decided to lighten up the dip, using light mayo and Greek yogurt and serving the dip in a little zucchini boat.
These boats are overflowing with creamy, tangy artichoke greatness. There will be a ton of filling to stuff your boats so make sure you don’t skimp! My husband helped with filling duties and halfway through I had to do a little quality control. I said, “Why are the boats only half full? Look— 1 scoop or so in a boat built for 2? And I saw one boat with only ½…½?! These boats were tested with the weight of 2 tablespoons of artichoke dip. Now, fill these boats!!!” Please someone name the movie.
And then I finished off each boat off with Parmesan cheese and breadcrumbs for that very necessary top-layer crunch.
Enjoy these Mini
lifeboats Artichoke Dip Zucchini Boats!
- 4 zucchini or summer squash, sliced in half lengthwise
- 1 teaspoon olive oil
- ½ onion, chopped
- 1 clove garlic, minced
- Salt and pepper
- 1 can (14 oz) artichoke hearts, drained and finely chopped
- ½ cup nonfat Greek yogurt
- 2 tablespoons light mayonnaise
- ⅓ cup breadcrumbs (I used Panko)
- ¼ cup grated Parmesan cheese
- Preheat oven to 375 degrees.
- Prep the zucchini: Take one zucchini half and slice in half to make a small piece to hollow out. Take a spoon and scrape out the middle of the zucchini. Reserve the zucchini “insides” in a small bowl. Repeat for each zucchini piece. Lay each zucchini boat on a lined baking sheet or in a 9 x 13 casserole dish. Place in the oven for 15 minutes.
- Prepare the filling: While the zucchini is cooking, heat the olive oil in a large pan over medium heat. Add the onion, sprinkle with salt and pepper, and cook for about 2 minutes until soft. Add the garlic and cook another minute. Add the artichokes and zucchini insides to the mix and stir to combine. Add the Greek yogurt and mayo and stir to combine.
- Fill the boats: Remove the zucchini boats from the oven and let cool. Scoop an equal amount of filling into each zucchini boat. Top each boat with a sprinkling of bread crumbs and parmesan cheese. Bake in the oven for about 15-20 minutes until the tops are browned and crispy.