Spinach Artichoke Zucchini Bites
These little guys are scary addictive. Just as the zucchini becomes tender, the cheese is getting melty and delicious. If you want a little extra color on your bites, switch the oven to broil on medium and cook them a couple minutes more. (Just keep an eye on them.)
INGREDIENTS
1/2 (8-oz.) block cream cheese, softened
2 tbsp. sour cream
2/3 c. shredded mozzarella
1/4 c. freshly grated Parmesan
1/2 c. canned artichoke hearts, drained and chopped
1/2 c. frozen spinach, drained and chopped
2 cloves garlic, minced
Pinch crushed red pepper flakes
Kosher salt
Freshly ground black pepper
3 medium zucchini, cut into 1/2″ rounds
DIRECTIONS
- Preheat oven to 400° and line a large baking sheet with parchment paper. In a large bowl, combine cream cheese, mozzarella, Parmesan, artichokes, spinach, garlic, and crushed red pepper. Season with salt and pepper.
- Spread about a tablespoon of cream cheese mixture on top of each zucchini coin.
- Bake until zucchini is tender and cheese is melty, 15 minutes. For more color, broil on high, 1-2 minutes. by delish: by LENA ABRAHAM
- Serves 6
