Recipe Corner



This is a great appetizer or even served as a side dish. I use zucchini and yellow squash to make it more colorful. I can’t wait for both to be in season! The farmers market will be opening soon…

-Jenna Wood

Spinach Artichoke Zucchini Bites

4 oz. cream cheese, softened
2/3 c. shredded mozzarella
½ c. shredded Parmesan
½ c. canned artichoke hearts,
drained and chopped
½ c. frozen spinach,
thawed and drained
2 Tbsp. sour cream
2 cloves garlic, minced
pinch of crushed red pepper flakes
salt and pepper
3 medium zucchini,
cut into ½” rounds

Preheat oven to 400 degrees 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. Spread about one tablespoon of mixture on top of each zucchini coin. Bake until zucchini is tender and cheese is melty, about 15 minutes. For more color, broil on high for 1 to 2 minutes.