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Home » Appetizers » Mini Artichoke Dip Zucchini Boats

Mini Artichoke Dip Zucchini Boats

January 28, 2015 by Krista Leave a Comment

Mini Artichoke Dip Zucchini Boats - Creamy, lightened up artichoke dip packed inside mini zucchini boats!

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.

Mini Artichoke Dip Zucchini Boats - Creamy, lightened up artichoke dip packed inside mini zucchini boats!

Mini Artichoke Dip Zucchini Boats - Creamy, lightened up artichoke dip packed inside mini zucchini boats!

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.

Mini Artichoke Dip Zucchini Boats - Creamy, lightened up artichoke dip packed inside mini zucchini boats!

And then I finished off each boat off with Parmesan cheese and breadcrumbs for that very necessary top-layer crunch.

Mini Artichoke Dip Zucchini Boats - Creamy, lightened up artichoke dip packed inside mini zucchini boats!

Enjoy these Mini lifeboats Artichoke Dip Zucchini Boats!


Mini Artichoke Dip Zucchini Boats
 
Print
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
 
Author: Krista
Serves: 8 servings
Ingredients
  • 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
Instructions
  1. Preheat oven to 375 degrees.
  2. 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.
  3. 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.
  4. 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.
Nutrition Information
Calories: 72.2 Fat: 2.2 g Carbohydrates: 10 g Sugar: 3.2 g Sodium: 354.5 mg Fiber: 2.2 g Protein: 3.7 g
3.4.3177

Mini Artichoke Dip Zucchini Boats - Creamy, lightened up artichoke dip packed inside mini zucchini boats!

Filed Under: Appetizers, Dips, Low Carb, Meatless Monday, Side Dishes, Vegetarian

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Hi! I'm Krista, a self-proclaimed vegetable lover who likes to put a creative spin on healthy cooking. Here you'll find a variety of lightened up recipes using fresh and wholesome ingredients! Read More…

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Hi! I'm Krista, a self-proclaimed vegetable lover who likes to put a creative spin on healthy cooking. Here you'll find a variety of lightened up recipes using fresh and wholesome ingredients! Read More…

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