These herbed cheese-stuffed mini zucchini bites are a delightful blend of fresh flavors and creamy textures, making them an irresistible appetizer or snack. The tender zucchini serves as the perfect vessel for a rich filling of creamy cheese, aromatic herbs, and a hint of garlic.
Whether you’re hosting a party or looking for a healthy yet indulgent treat, these bites can be prepared in no time and are sure to impress your guests. They are also a fantastic way to incorporate more vegetables into your diet!
Ingredients
INGREDIENTS
- 4 medium zucchini
- 8 oz cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh herbs (like parsley, basil, and chives), finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the zucchini in half lengthwise and scoop out the seeds to create little boats.
- In a bowl, mix the softened cream cheese, grated Parmesan, chopped herbs, minced garlic, salt, and pepper until well combined.
- Spoon the cheese mixture into the hollowed-out zucchini halves, pressing down gently to pack it in.
- Place the zucchini bites on a baking sheet lined with parchment paper. Drizzle with olive oil.
- Bake in the preheated oven for 20 minutes, or until the zucchini is tender and the cheese is golden on top.
- Remove from the oven and let cool slightly before serving.
Notes
Tip: Use a melon baller or small spoon to easily scoop out the zucchini seeds without cutting through the skin.
To make these zucchini bites even more flavorful, consider adding cooked bacon bits or sun-dried tomatoes to the cheese mixture. If you’re looking for a vegan option, substitute the cheese with a plant-based cream cheese and use nutritional yeast for a cheesy flavor without dairy.
Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat them in the oven for a few minutes to restore their crispy texture before serving.
