Greek Artichoke Zucchini Rounds

Name: Greek Artichoke Zucchini Rounds
Yield: 24 servings of 1 appetizer
Ingredients: 2 medium zucchini (about 1½-in./4-cm in diameter); 2 oz (60 g) fresh Parmesan cheese (1/2 cup/125 mL grated); 4 butter-flavored crackers; 1 can (14 oz or 398 mL) quartered artichoke hearts in water, well drained (see Cook’s Tips); 1/4 small red bell pepper; 1/3 cup (75 mL) 2% plain low-fat Greek yogurt (see Cook’s Tips); 1 garlic clove; 1 tbsp (15 mL) Greek Rub

Ingredients

2 medium zucchini (about 1½-in./4-cm in diameter)
2 oz (60 g) fresh Parmesan cheese (1/2 cup/125 mL grated)
4 butter-flavored crackers
1 can (14 oz or 398 mL) quartered artichoke hearts in water, well drained (see Cook’s Tips)
1/4 small red bell pepper
1/3 cup (75 mL) 2% plain low-fat Greek yogurt (see Cook’s Tips)
1 garlic clove
1 tbsp (15 mL) Greek Rub

Directions

Preheat oven to 425°F (220°C). Using Santoku Knife, cut off ends of zucchini. Slice crosswise into 24 (½-in./1-cm) rounds. Place on Rectangle Stone or Large Round Stone with Handles; set aside.
Using Microplane® Adjustable Fine Grater, grate Parmesan. Place in Small Batter Bowl.
Using Food Chopper, finely chop crackers; set aside. Finely chop artichokes and bell pepper; place in batter bowl with Parmesan.
Add yogurt, garlic pressed with Garlic Press and rub; mix with Small Mix ‘N Scraper® until blended.
Using Small Scoop, place about 1 scoop of topping onto each zucchini round. Sprinkle evenly with cracker crumbs.
Bake 14-16 minutes or until crumbs are golden brown. Remove stone from oven to Stackable Cooling Rack. Serve with Mini-Serving Spatula.

Yield:

24 servings of 1 appetizer

Nutrients per serving:

U.S. Nutrients per serving (1 appetizer): Calories 25, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 115 mg, Carbohydrate 2 g, Fiber 1 g, Protein 2 g