Artichoke and Asiago Zucchini Recipe

Name: Artichoke and Asiago Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Whole Zucchinis (7-8 Inch Long), Tops Removed, Julienned Or Spiralized; 1/2 teaspoons Salt, Divided; 1/4 teaspoons Garlic Powder; 2 Tablespoons Butter; 1 clove Garlic, Minced; 1 Tablespoon White Wine; 1 Tablespoon Flour; ⅛ teaspoons Pepper; 1/2 cups Milk; 1/4 cups Light Sour Cream; 1/4 cups Asiago Cheese, Finely Grated, Divided Use; 3/4 cups Mushrooms, Finely Chopped, Divided Use; 1/2 cups Canned Artichoke Hearts, Drained, Rinsed And Finely Chopped

Servings: persons

2 whole Whole Zucchinis (7-8 Inch Long), Tops Removed, Julienned Or Spiralized
1/2 teaspoons Salt, Divided
1/4 teaspoons Garlic Powder
2 Tablespoons Butter
1 clove Garlic, Minced
1 Tablespoon White Wine
1 Tablespoon Flour
⅛ teaspoons Pepper
1/2 cups Milk
1/4 cups Light Sour Cream
1/4 cups Asiago Cheese, Finely Grated, Divided Use
3/4 cups Mushrooms, Finely Chopped, Divided Use
1/2 cups Canned Artichoke Hearts, Drained, Rinsed And Finely Chopped

1
Toss the zucchini with half of the sea salt and the garlic powder in a microwave-safe bowl.
2
Set aside.
3
Melt butter in a saucepan over medium heat.
4
When butter is melted, first add the minced garlic and white wine and stir vigorously.
5
Then add the flour, remaining half of the salt and pepper while continuing to stir vigorously.
6
Reduce heat to low and continue stirring until mixture is smooth and bubbly.
7
Remove from heat and stir in milk and sour cream.
8
Put it back on the heat and heat until its boiling, stirring constantly to prevent the sauce from burning.
9
Stir in half of the Asiago cheese, 1/2 cup of the mushrooms and the artichoke hearts.
10
Reduce the heat and continue simmering while preparing the zucchini.
11
Microwave the zucchini for two minutes, covering with a paper towel before you put it into the microwave.
12
Then remove it from the microwave and put it in a colander to drain.
13
Plate hot zucchini and add sauce over noodles (tossing in the sauce may make zucchini soggy).
14
Serve immediately.
15
Top with remaining mushrooms and Asiago.

160

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 whole Whole Zucchinis (7-8 Inch Long), Tops Removed, Julienned Or Spiralized, 1/2 teaspoons Salt, Divided, 1/4 teaspoons Garlic Powder, 2 Tablespoons Butter, and more.

Yes, Artichoke and Asiago Zucchini falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Artichoke and Asiago Zucchini

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