Spinach Artichoke Zucchini Bites
Crispy zucchini rounds topped with a creamy spinach-artichoke dip and melted cheese.
| prepPreheat oven to 400°F / 200°C | ||||
| 115 g cream cheese, softened | Line baking sheet with parchment | Mix cream cheese, mozzarella, Parmesan, artichokes, spinach, sour cream, garlic, red pepper; season | Spread filling on zucchini rounds | Bake 400°F / 200°C, 15 min until tender |
| 160 g shredded mozzarella | ||||
| 25 g freshly grated Parmesan | ||||
| 120 g canned artichoke hearts, drained and chopped | ||||
| 85 g frozen spinach, thawed and drained | ||||
| 2 Tbsp sour cream | ||||
| 2 cloves garlic, minced | ||||
| Pinch crushed red pepper flakes | ||||
| Kosher salt | ||||
| Freshly ground black pepper | ||||
| 3 medium zucchini, cut into 1/2" rounds | ||||
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