yield: 4 Servings
prep time: 20 Minutes
cook time: 15 Minutes
total time: 35 Minutes
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
Preheat grill to medium heat. Trim ends of zucchini; halve lengthwise and scoop out seeds. Brush inside of zucchini with olive oil; season with salt and pepper.
Grill, cut side down, 4-5 min, uncovered, until edges are slightly charred and caramelized.
While zucchini is cooking mix 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.
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.
Grill, uncovered, 10 min or until filling begins to bubble.