Zucchini Artichoke Bites
Reminiscent of a cheesy artichoke dip, this snack uses the creamy mixture to top zucchini rounds for a lighter bite.
Full of water and rich in both soluble and insoluble fibers, zucchini can be an excellent natural digestive aid. Additionally, the soluble fibers in these summer squashes feed your good gut bacteria, making zucchini a great addition for your digestive system overall.
- 1 cup baby spinach, finely chopped
- ¾ cup jarred or canned artichoke hearts (packed in water or oil), drained and chopped
- ½ cup grated mozzarella cheese
- ¼ cup grated Parmesan cheese
- 3 tbsp plain whole-milk yogurt
- 1 clove garlic, minced
- Pinch red pepper flakes
- ½ tsp sea salt and ground black pepper, divided
- 2–3 zucchini, cut into ½-inch rounds
- 1 tbsp extra-virgin olive oil
- Preheat oven to 400°F and line a large baking sheet with parchment paper. In a medium bowl, combine spinach, artichokes, mozzarella, Parmesan, yogurt, garlic, pepper flakes and one-half of each salt and pepper.
- In another medium bowl, toss zucchini rounds, oil and remaining half of each salt and pepper. Spread out on prepared sheet. Top each zucchini round with a spoonful of artichoke mixture. Bake for 12 to 15 minutes, until topping is golden brown and zucchini is tender.
MAKE AHEAD: Make the recipe up to 4 days ahead; cover and refrigerate. To reheat, heat a skillet on medium. Add bites, cover and cook for 1 minute, then remove cover and cook 3 minutes more, until heated through.
- Serving Size 3 bites
- Calories 73
- Carbohydrate Content 5 g
- Cholesterol Content 8 mg
- Fat Content 4 g
- Fiber Content 1 g
- Protein Content 4 g
- Saturated Fat Content 2 g
- Sodium Content 269 mg
- Sugar Content 2 g