📖 Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with cooking spray or olive oil. This prevents sticking and ensures easy cleanup later.
2. Wash the zucchini: Give those zucchinis a good wash under cold running water. No one likes a grity bake, trust me.
3. Trim the ends off the zucchinis, then shred them using a box grater. Place the shredded zucchini in a colander set over a bowl. Sprinkle with 1 teaspoon of salt and let it sit for 15 minutes to draw out excess moisture. This step is crucial for preventing a soggy bake.
4. While the zucchini is sitting, prepare the spinach and artichoke mixture. If using frozen spinach, thaw it completely and squeeze out as much excess water as possible. Roughly chop the spinach and set aside.
5. Drain the jarred artichoke hearts and chop them into smaller pieces. Set aside with the spinach.
6. Use paper towels or a clean kitchen towel to squeeze out as much moisture as possible from the shredded zucchini. Seriously, get all that water out!
7. In a large skillet, melt 2 tablespoons of butter over medium heat. Add 2 cloves of minced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic!
8. Add the squeezed zucchini, chopped spinach, and artichoke hearts to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly softened. Season with salt and pepper to taste. Feel free to add a pinch of red pepper flakes for a little kick!
9. Remove the skillet from the heat and transfer the vegetable mixture to a large mixing bowl. Add 8 ounces of softened cream cheese, 1/2 cup of sour cream, 1/2 cup of grated Parmesan cheese, and 1/4 cup of mayonnaise to the bowl. Mix well until everything is combined and creamy.
10. Taste the mixture and adjust the seasoning as needed. You may want to add more salt, pepper, or Parmesan cheese to your liking.
11. Transfer the spinach and artichoke zucchini mixture to the prepared baking dish. Spread it out evenly.
12. In a separate bowl, combine 1/2 cup of shredded mozzarella cheese and 1/4 cup of breadcrumbs. Sprinkle this mixture evenly over the top of the zucchini bake. This adds a nice cheesy, crunchy topping.
13. Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and bubbly. The internal temperature should reach 165°F (74°C).
14. Remove the zucchini bake from the oven and let it cool for a few minutes before slicing and serving. Garnish with fresh parsley, if desired. Enjoy this creamy, cheesy, and veggie-packed delight!