Keto Spinach Artichoke Zucchini Bites
A healthy, low-carb appetizer that combines fresh zucchini boats with a creamy, cheesy spinach and artichoke filling topped with crispy sugar-free bacon.
Equipment
- Skillet
- Baking Sheet
Ingredients
- 3 large fresh zucchini
- 3 cups fresh spinach
- 1 cup chopped artichoke hearts
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp cream cheese softened
- 1 cup shredded mozzarella cheese divided
- 1/4 cup grated parmesan cheese
- 1 tsp minced garlic
- 3 tbsp olive oil divided
- 5 slices sugar-free bacon cooked and crumbled, divided
- Salt and black pepper to taste
- Fresh chopped parsley for garnish
Instructions
- Heat 2 tablespoons of olive oil and the minced garlic in a skillet over medium heat until fragrant.
- Add the fresh spinach to the skillet and sauté gently until it is fully wilted.
- Stir in the mayonnaise, sour cream, and cream cheese until the mixture is smooth and creamy.
- Fold in the shredded mozzarella, parmesan, chopped artichoke hearts, four slices of the crumbled bacon, and a pinch of black pepper. Stir continuously until the cheese melts completely and the mixture is well combined, then remove from the heat.
- Slice the zucchini in half lengthwise, then cut each half into three equal pieces. Gently scoop out the seeds from the center of each piece to create hollow boats. Lightly drizzle them with the remaining tablespoon of olive oil and season with a pinch of salt.
- Arrange the zucchini boats flesh-side down on a baking sheet and bake at 400°F for 10 minutes.
- Remove the baking sheet from the oven, flip the zucchini boats over, and spoon the warm spinach artichoke filling generously into each center.
- Sprinkle a little extra mozzarella cheese on top of each boat and bake for an additional 5 minutes until the cheese is melted and bubbly.
- Finish by topping your hot zucchini bites with the remaining crumbled bacon and fresh parsley before serving.
Notes
Nutrition per serving: Calories: 195, Total Carbs: 7g, Net Carbs: 5g, Fats: 15g, Protein: 8g.
