Spinach and Artichoke Stuffed Zucchini Boats with Garlic Bread and Caesar Salad

Step 1: Prepare the zucchini boats

Slice the zucchini in half lengthwise and scoop out the centers, leaving a 1/4 inch shell. Place the zucchini shells in a baking dish.

• 4 medium zucchini

Step 2: Make the spinach and artichoke filling

In a bowl, mix together the spinach, artichoke hearts, 1/2 cup of the mozzarella cheese, 1/4 cup of the parmesan cheese, cream cheese, diced tomatoes, tomato sauce, oregano, basil, red pepper flakes, salt, and pepper.

• 2 cups fresh spinach
• 1 (14 oz) can artichoke hearts, drained and chopped
• 0.5 cup shredded mozzarella cheese
• 0.25 cup grated parmesan cheese
• 0.25 cup cream cheese
• 1 (15 oz) can diced tomatoes
• 1 (8 oz) can tomato sauce
• 1 teaspoon dried oregano
• 0.5 teaspoon dried basil
• 0.25 teaspoon red pepper flakes
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Step 3: Stuff the zucchini boats

Spoon the spinach and artichoke filling into the zucchini shells. Top with the remaining mozzarella and parmesan cheeses.

• Zucchini boats from step 1
• Spinach and artichoke filling from step 2
• 0.5 cup shredded mozzarella cheese
• 0.25 cup grated parmesan cheese

Step 4: Bake the stuffed zucchini

Bake the stuffed zucchini at 400°F for 25-30 minutes until the zucchini is tender and the cheese is melted and bubbly.

Step 5: Prepare the garlic bread

Mince the 3 cloves of garlic. In a small bowl, mix together the garlic, garlic powder, and onion powder. Spread this mixture onto the bread slices.

• 3 cloves garlic, minced
• 1 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 4 slices bread

Step 6: Make the Caesar salad

In a large bowl, toss together the chopped romaine lettuce, diced tomatoes, and croutons. Drizzle the Caesar salad dressing over the top and toss to coat.

• 1 head romaine lettuce, chopped
• 2 tomatoes, diced
• 1 (5 oz) bag croutons
• 0.5 cup Caesar salad dressing