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Zucchini, Cherry Tomato, and Gorgonzola Bites

Tomorrow is National Sneak a Zucchini onto Your Neighbor’s Porch Day. Seriously. Jokingly for sure, someone put this special day on the calendar. Gift your neighbor a plate of these grill-roasted zucchini, cherry tomato and Gorgonzola bites right away, and they’ll never suspect you’re the sneaky green phallus culprit.

Zucchini, Cherry Tomato, and Gorgonzola Bites

Salty creamy blue cheese tucked into lightly charred zucchini rounds, each capped with a baby tomato—fresh from the grill, these go down like candy. Savory candy.


Robbie and I are glamping–camping in our almost vintage Holiday Rambler trailer–on our property across the Columbia River from Hood River Oregon. When we’re here, dinner comes, almost exclusively, off on the grill and its sidekick, a Coleman stove. Like so, these colorful one-bite nibbles are blessed with beautiful golden char.

zucchini and cherry tomatoes for Zucchini, Cherry Tomato, and Gorgonzola Bites

Several neighbors here have very plentiful vegetable gardens–we’re totally grateful they gift us with as much zucchini and sweet gold and red cherry tomatoes as we can eat. I hope they find perfect-size zucchini in the garden and don’t need to sneak over any of their overgrown ones.

filling zucchini with Gorgonzola for Zucchini, Cherry Tomato, and Gorgonzola Bites

Smaller diameter zucchini make the best appetizer-size bites. If your neighbor leaves you a joke zucchini, you can fill and top the wider rounds with more cheese and extra cherry tomatoes, and serve them as a dinner vegetable.

Or you could take that too-big zucchini and bake it into tender chocolate honey zucchini muffins. And if your neighbor surprises you with the biggest zucchini you’ve ever seen—do this.

Hollowing out zucchini for Zucchini, Cherry Tomato, and Gorgonzola Bites

Recipe details for Zucchini, Cherry Tomato, and Gorgonzola Bites:

  • 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.
  • Use a perforated vegetable grilling tray to keep the rounds from falling through the grill grates. To give the zucchini golden char without a grill, sear your hollowed rounds in a hot cast iron skillet, stovetop.

Zucchini, Cherry Tomato, and Gorgonzola Bites on platter

#Eat Seasonal:

These veggie and cheese nibbles are part of August’s seasonal recipe roundup organized by our friend Becky, from The Vintage Mixer blog. Link to Becky’s first post this month to check out her diverse collection of recipes featuring summer’s vegetable and fruit bounty.

August design for Zucchini, Cherry Tomato, and Gorgonzola Bites

Discover more seasonal recipes by other blogging buddies below. We hope our recipes encourage you to get in the kitchen and cook something delicious—and seasonal.

Healthy Turkey, Zucchini & Rice Casserole by Cookin’ Canuck

Caramelized Onion Galette by The Vintage Mixer

Roasted Blueberry Cheesecake Ice Cream with Graham Cracker Waffle Cones by Food for My Family

Italian Plum Upsidedown Cake by Suitcase Foodist

Grilled Chicken and Vegetable Panzanella Salad by Completely Delicious

Coconut Cherry Cobbler by Kitchen Confidante

Chicken Parmesan Stuffed Zucchini Boats by Flavor the Moments

Healthy Berry Crisp with a Coconut Oat Crumb Topping by Joy Food Sunshine

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plated Zucchini, Cherry Tomato, and Gorgonzola Bites
Zucchini, Cherry Tomato, and Gorgonzola Bites
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

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.

Course: Appetizer, Side Dish
Cuisine: Vegetarian
Servings: 20 nibbles
Author: Letty | Letty's Kitchen
  • 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
  • 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
  1. Preheat grill to medium high. Place a perforated vegetable grilling tray on top of the grill grates.
  2. 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.
  3. 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.

  4. Spoon about 1/2 teaspoon Gorgonzola cheese into each hollow. If your rounds are larger diameter, use more Gorgonzola.
  5. 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.
Recipe Notes

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.

**Adapted from a similar recipe found on Taste of Home.

1 comment

  • These bites are just a brilliant idea Letty! The flavors and colors are just so perfect for summer. I love these! Reply · 7 August, 2017

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