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.

Yields: 2 dozen

Prep Time: 0 hours 10 mins

Total Time: 0 hours 30 mins

Ingredients

4 oz. cream cheese, softened

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, 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

1. Preheat 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. 
2. Spread about a tablespoon of cream cheese mixture on top of each zucchini coin.
3. Bake until zucchini is tender and cheese is melty, 15 minutes. For more color, broil on high, 1 to 2 minutes.

For Air Fryer

1. In a medium bowl, combine cream cheese, mozzarella, Parmesan, artichokes, spinach, sour cream, garlic, and crushed red pepper. Season with salt and pepper. Set aside.
2. Cook zucchini slices in air fryer at 375° for 8 minutes then top each slice with 1 tablespoon cream cheese mixture. 
3. Return to air fryer and continue cooking in batches until cheese is deeply golden and zucchini is tender, about 10 minutes more.