OK, I know the name seems pretty simple, but that’s what these are: simple and yummy and a great way to eat some of that great zucchini that might still be in your garden – especially the big ones!

  • 8 oz. cream cheese*
  • 2 TBL sour cream or yogurt
  • 1 c. shredded Manchego**
  • ½ c. artichoke hearts, drained and chopped
  • ½ c. spinach (measure after cooking, draining and chopping)
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • zucchini slices to cover a cookie sheet (cut ½” thick)
    • We like using the big zucchini – gives you a nice serving size. Small zucchini will be more of a bit sized appetizer.
  1. Preheat oven to 400 degrees.
  2. Cover cookie sheet with parchment paper.
  3. Mix cream cheese through salt/ pepper until smooth.
  4. Spread a spoonful on each zucchini round (amount varies based on size of zucchini you sliced).
  5. Bake about 15 minutes. Put under broiler for 1-3 minutes to lightly brown.

* Could substitute 8 oz. soft goat cheese

** Could use a blend of 2/3 c. Manchego and 1/3 c. Parmesan cheese (if tolerated)

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