Spinach Artichoke Zucchini Bites

 This recipe is another one I modified so that everyone in the family can eat a similar appetizer.  I have included the higher protein version (with a photo), as well as the lower protein version below it.  Based upon your tolerance you could modify it and add some of the higher protein items if allowed within your diet.

Higher protein version:

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:

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.

Low protein version:

Ingredients:

• 2/3 cup low protein shredded mozzarella
• 1/4 cup low protein Parmesan cheese
• 1/2 cup canned artichoke hearts
• 1/4 cup frozen spinach, thawed and drained
• 2 cloves garlic, minced
• Pinch red pepper flakes
• 3 medium zucchini, cut into 1/2” rounds

Directions:

1. Preheat oven to 400° and line a large baking sheet with parchment paper. 
2. In a medium bowl, combine mozzarella, Parmesan, artichokes, spinach, garlic, and crushed red pepper. Season with salt and pepper. 
3. Spread about a tablespoon of mixture on top of each zucchini coin.
4. Bake until zucchini is tender and cheese is melty, 15 minutes. For more color, broil on high, 1 to 2 minutes.