This Spinach Artichoke Summer Squash Bake Is Pure Bliss

hunker.com

Shonda

3 cups spiralized green and yellow zucchini, plus more as needed

½ medium yellow onion, diced

3 garlic cloves, minced

10 ounces frozen spinach, thawed and drained

½ cup canned artichokes, drained and chopped

½ teaspoon salt

¼ teaspoon ground black pepper

4 ounces cream cheese, softened and cubed

2 cups shredded mozzarella cheese

½ shredded Parmesan cheese

¾ cup water, plus more as needed

1 tablespoon sliced fresh basil, plus more for topping

Olive oil or butter

Image Credit: Kirsten Nunez

subheading: TIP:

Before starting, be sure to "sweat" the spiralized zucchini. Place the zucchini in a colander, then put the colander in a bowl. Sprinkle the zucchini with salt, let it sit for at least 20 minutes, and then wrap the zucchini in a clean towel and squeeze out the excess water. Similarly, make sure to squeeze the excess water out of the thawed spinach. This will prevent your final dish from becoming too watery. Before starting, be sure to "sweat" the spiralized zucchini. Place the zucchini in a colander, then put the colander in a bowl. Sprinkle the zucchini with salt, let it sit for at least 20 minutes, and then wrap the zucchini in a clean towel and squeeze out the excess water. Similarly, make sure to squeeze the excess water out of the thawed spinach. This will prevent your final dish from becoming too watery.

Directions at hunker.com

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