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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 grill-roasted zucchini, cherry tomato and Gorgonzola bites go down like candy. Savory candy.

Zucchini, Cherry Tomato, and Gorgonzola Bites on a blue plattter

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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 fin wooden bowl

Several neighbors here have very plentiful vegetable gardens and 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 cheese and tomatoes

Smaller diameter zucchini make the best appetizer-size bites.

Sometimes what your neighbor leaves you is a much too-big zucchini. In that case, cut wider rounds a grill, fill and top with more cheese and extra cherry tomatoes and serve them as a dinner vegetable.

If you have a gigantic zucchini–make this delicious zucchini pie with oat almond crumble topping–it tastes like apple pie! And uses 3-4 pounds of zucchini!

You could always grate that big ole zucchini and bake it into tender chocolate honey zucchini muffins.

Hollowing out zucchini for rings, on a wooden board with spoon and knife

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.

You’ll also find more seasonal recipes by more 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

Make it a fabulous week–get in the kitchen and cook something delicious!

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Nutrition information is meant to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.

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

2 comments

  • 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

  • […] Quinoa Stir Fry {Cookin’ Canuck}Chicken Parmesan Stuffed Zucchini Boats by Flavor the MomentsZucchini, Cherry Tomato, and Gorgonzola Bites by Letty’s […] Reply · 2 hours ago

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