- 2 Zucchini
- 6 cup Spinach
- 1 cup Artichoke Heart in Water
- 1/3 cup Sour Cream
- 1/3 cup Mozzarella Cheese
- 2 tbsp Parmesan Cheese
- 1 tsp Garlic Powder
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- Heat a large skillet over medium-high heat. Add Spiralyzed Zucchini and cook for [cooked-timer minutes="2"]2 Minutes[/cooked-timer]. Transfer to a colander over the sink to allow the excess liquid to drain.
- Refill large skilled with Spinach, Artichoke, Garlic Powder, Salt & Pepper and sauté for [cooked-timer minutes="2"]2 Minutes[/cooked-timer]. Add drained Zucchini, Sour Cream and Mozzarella and gently mix throughout.
Calories: 160kcal | Carbohydrates: 9g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 493mg | Potassium: 543mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5118IU | Vitamin C: 41mg | Calcium: 168mg | Iron: 2mg
Adapted from “Spinach & Artichoke Z’paghetti” from Hungry Girl Simply 6: All-Natural Recipes with 6 Ingredients or Less by Lillien Page