Greek Artichoke Zucchini Rounds


  • 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/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


  1. 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. 

  2. Using Microplane® Adjustable Fine Grater, grate Parmesan. Place in Small Batter Bowl.  

  3. Using Food Chopper, finely chop crackers; set aside. Finely chop artichokes and bell pepper; place in batter bowl with Parmesan.  

  4. Add yogurt, garlic pressed with Garlic Press and rub; mix with Small Mix ‘N Scraper® until blended.  

  5. Using Small Scoop, place about 1 scoop of topping onto each zucchini round. Sprinkle evenly with cracker crumbs.

  6. Bake 14-16 minutes or until crumbs are golden brown. Remove stone from oven to Stackable Cooling Rack. Serve with Mini-Serving Spatula


  • 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


Cook's Tips:

Blot excess moisture from artichoke hearts with paper towels.

Light mayonnaise can be substituted for the Greek yogurt.

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