These keto spinach artichoke zucchini bites are perfect for parties, a quick lunch, or a filling snack. Kids love them too!
Low-Carb Zucchini Snacks
Zucchini is one of my favorite low-carb vegetables to use in my cooking. It’s so easy to find at the grocery store and at local farmer’s markets. Plus, it’s incredibly versatile. You can fry, bake, roast it, and add it to soups and chilis.
This time, I made these beautiful boats out of zucchini and filled them with creamy spinach artichoke dip. It’s so rich and cheese, that you could honestly eat it as an entire lunch, but it’s also a wonderful snack to share with kids.
What To Do With Spinach Artichoke Dip
One of my favorite keto-friendly dips of all time is spinach artichoke dip! I just adore all that rich, cheesiness. Whenever I make it, I hardly ever have any leftovers.
This recipe is a wonderful way to use your spinach artichoke dip. You can even make this an entire lunch – just mix in some shredded, cooked chicken. Then, stuff that into the zucchini boats. With the chicken, it’s a filling lunch.
Spinach Artichoke With Bacon
My kids and I truly believe that bacon makes everything better! Remember, when you are on the keto diet, always use sugar-free bacon. Maple-cured bacon has hidden sugars that will increase your carb macros and make it more difficult to stay in ketosis.
Make this filling ahead of time and then store it in the refrigerator. It will stay fresh in the fridge for up to 5 days. When you are ready to use it, just heat it back up on the stove in a small saucepan. It will be kinda solid at first, but the more you heat it, the more it will melt back down.
My recipe makes just enough filling to go into the zucchini boats. If you like having extra for dip, I suggest making a double batch of the filling.
Healthy Summer Appetizers
These zucchini boats filled with spinach dip are the perfect thing to prepare as an appetizer for parties. They just look so welcoming and make your mouth water as soon as you see them.
If you want to serve it as an appetizer, slice the zucchini boats and make them bite-sized! Now they are ready to be shared.
There are lots of ways you can customize them too. Add some jalapeno slices for a bit of heat. Or, if you like them really spicy, use some red pepper flakes!
Another one of my favorite summer appetizers is low-carb jalapeno popper chicken salad. You can serve this on large lettuce leaves for a refreshing and light snack. You might also like quick keto tuna salad and keto salmon patties – they all make fun appetizers or a light lunch.
Keto Zucchini Recipes
Zucchini has to be one of the most versatile vegetables out there. You can make a dessert out of it – low-carb chocolate chip zucchini bread is so yummy – or an entire dinner, like zucchini taco lasagna. I’ve even fried it into zucchini fritters.
If you have ever tried to grow zucchini in your garden, you know how much one plant produces and the struggle to find new ways to use it.
This spinach artichoke recipe tastes completely different and original – it is a fantastic way to use up extra garden zucchini.
Keto Spinach Artichoke Zucchini Bites Recipe
Here’s the entire recipe in the printable recipe card. Don’t forget to save this post to your low-carb snacks board on Pinterest so you can find it later.
INGREDIENTS:
- Zucchini
- Spinach
- Artichoke hearts
- Mayo
- Sour cream
- Cream cheese
- Mozzarella cheese
- Parmesan cheese
- Salt & pepper
- Garlic
- Olive oil
- Bacon
- Garnish: fresh parsley
INSTRUCTIONS:
In a skillet, heat 2 Tbsp olive oil and minced garlic.
Add spinach and continue to saute until wilted.
3. Stir in mayo, sour cream and cream cheese.
4.Add shredded cheese, chopped artichoke hearts, 4 slices of cooked/crumbled bacon and a dash of pepper.
5.Stir until the cheese has melted and everything is well incorporated. Remove from heat.
6. Slice zucchini in half lengthwise, then into 3rds. Scoop out the center of the zucchini, to create small boats. Drizzle with 1 tbsp olive oil and a dash of salt.
7. Bake at 400 degrees for 10 minutes (flesh side down).
8.Remove zucchini from the oven and fill with artichoke dip.
9. Top with additional shredded cheese. Bake for another 5 minutes.
10. Remove and top with remaining bacon crumbles and fresh parsley.
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Keto Spinach Artichoke Zucchini Bites
Equipment
- Skillet
- Baking Sheet
Ingredients
- 3 large Zucchini
- 3 cups Spinach
- 1 cup Artichoke Hearts chopped
- 1/4 cup Mayo
- 1/4 CUP Sour Cream
- 2 tbsp Cream Cheese
- 1 cup Mozzarella Cheese shredded
- 1/4 cup Parmesan Cheese shredded
- 1 tsp Garlic minced
- 3 tbsp Olive Oil
- 5 slices Bacon cooked and crumbled
Instructions
- In a skillet, heat 2 Tbsp olive oil and minced garlic.
- Add spinach and continue to saute until wilted.
- Stir in mayo, sour cream and cream cheese.
- Add shredded cheese, chopped artichoke hearts, 4 slices of cooked/crumbled bacon and a dash of pepper. Stir until the cheese has melted and everything is well incorporated. Remove from heat.
- Slice zucchini in half lengthwise, then into 3rds. Scoop out the center of the zucchini, to create small boats. Drizzle with 1 tbsp olive oil and a dash of salt.
- Bake at 400 degrees for 10 minutes (flesh side down).
- Remove zucchini from the oven and fill with artichoke dip.
- Top with additional shredded cheese. Bake for another 5 minutes.
- Remove and top with remaining bacon crumbles and fresh parsley.
Notes
Net Carbs: 5 Net Carb Per Serving