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
Calories: 17kcal
Ingredients
- 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
Instructions
- 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 cheese and freshly ground pepper. Return to the grill for a few minutes, mostly to melt the cheese.
Notes
- 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.
Nutrition
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