White Bean Stuffed Zucchini

Servings: 4

• 4 zucchini, cut in half lengthwise and seeds scooped out

• 1 can 15oz cannellini beans drained

• 1 can 14.5oz Italian diced tomatoes drained

• 4oz mushrooms chopped

• 4oz quartered artichokes roughly chopped

• 1 handful fresh spinach

• 1 yellow onion chopped

• 2tsp minced garlic

• 1/4cup Fresh parsley

• 2tsp Italian seasoning

• 1tbsp EVOO

• Optional: feta, Parmesan, Kalamata olives

• Non stick spray

1. Set oven to 375

2. Line a cookie sheet with foil and spray with non stick spray. Add zucchini.

3. In a skillet add EVOO and chopped onions. Cook for about 5 minutes

4. Add mushrooms, artichokes and garlic. Cook for another 3 minutes mixing often

5. Add cannellini beans, diced tomatoes, Italian seasoning and spinach. Saute for about 5 minutes until well combined and spinach wilted (optional: mix in feta, Parmesan and/or Kalamata olives

6. Spoon mixture into zucchini boats and add any remains cheese or olives if you wish

7. Bake at 375 for 24-30 minutes