Zucchini, Cherry Tomato, and Gorgonzola Bites
This recipe makes about 20 small bites to serve as appetizers with drinks. If your zukes are large, serve as a vegetable to go with whatever else you’re grilling—you’ll just need more cheese and more tomatoes.
Servings: 20 nibbles
- 3 small zucchini and/or yellow squash 6 to 7 inches long and 1 ½ to 1 3/4 inches thick
- 1 tablespoon extra virgin olive oil
- fine sea salt
- Freshly ground black pepper
- 1 to 2 ounces Gorgonzola cheese
- About 10 cherry tomatoes cut in half horizontally
- 1 tablespoon grated white cheddar or Parmesan cheese
Preheat grill to medium high. Place a perforated vegetable grilling tray on top of the grill grates.
Cut zucchini into ¾ to 1-inch thick rounds. Using a melon baller or serrated spoon, scoop out some of the zucchini pulp, leaving about ¼-inch rim and the bottom intact. Toss the hollowed rounds with olive oil and salt and pepper.
Place zucchini, hollow side down, on the grilling tray, and cook until the tops take on a light golden char color. Turn the rounds over and brown the bottoms. Remove from grill.
Spoon about 1/2 teaspoon Gorgonzola cheese into each hollow. If your rounds are larger diameter, use more Gorgonzola.
Top with a tomato half, cut side up. Sprinkle with few gratings of grated cheese and freshly ground pepper. Return to the grill for a few minutes, mostly to melt the cheese.
- These little nibbles are best served soon after they’re made. Because after time the cooked zucchini takes on that mushy zucchini texture many people don’t care for.
- I didn’t have a melon baller to scoop out the zucchini pulp and used a serrated grapefruit spoon instead. Worked fine, though I think a melon baller would be faster.
Calories: 17kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 26mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 5mg | Calcium: 15mg | Iron: 1mg