Zucchini Artichoke Bites
Reminiscent of a cheesy artichoke dip, this snack uses the creamy mixture to top zucchini rounds for a lighter bite.
Unlock this article and more benefits with 40% off.
Already have an Outside Account? Sign in
40% Off Outside+.
$4.99/month $2.99/month*
Get the one subscription to fuel all your adventures.
- Map your next adventure with our premium GPS apps: Gaia GPS Premium and Trailforks Pro.
- Read unlimited digital content from 15+ brands, including Outside Magazine, Triathlete, Ski, Trail Runner, and VeloNews.
- Watch 600+ hours of endurance challenges, cycling and skiing action, and travel documentaries.
- Learn from the pros with expert-led online courses.
*Outside memberships are billed annually. You may cancel your membership at anytime, but no refunds will be issued for payments already made. Upon cancellation, you will have access to your membership through the end of your paid year. More Details
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.
Ingredients
- 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
Preparation
- 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.
Nutrition Information
- 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