
Yields:
2 dz.
Prep Time:
10 mins
Total Time:
30 mins
Cal/Serv:
41
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.) For a quick party trick, try making these in the air fryer! They come out perfectly.
Love these, but want to make it a meal? Try our spinach artichoke stuffed peppers! They're one of our favorite dinners ever.
Advertisement - Continue Reading Below
Ingredients
- 4 oz.
cream cheese, softened
- 2/3 cup
shredded mozzarella
- 1/4 cup
freshly grated Parmesan
- 1/2 cup
canned artichoke hearts, drained and chopped
- 1/2 cup
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
Directions
For Oven
- Step 1Preheat oven to 400° and line a large baking sheet with parchment paper. In a medium bowl, combine cream cheese, mozzarella, Parmesan, artichokes, spinach, sour cream, garlic, and crushed red pepper. Season with salt and pepper.
- Step 2Spread about a tablespoon of cream cheese mixture on top of each zucchini coin.
- Step 3Bake until zucchini is tender and cheese is melty, 15 minutes. For more color, broil on high, 1 to 2 minutes.
For Air Fryer
- Step 1In a medium bowl, combine cream cheese, mozzarella, Parmesan, artichokes, spinach, sour cream, garlic, and crushed red pepper. Season with salt and pepper. Set aside.
- Step 2Cook zucchini slices in air fryer at 375° for 8 minutes then top each slice with 1 tablespoon cream cheese mixture.
- Step 3Return to air fryer and continue cooking in batches until cheese is deeply golden and zucchini is tender, about 10 minutes more.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below