Grill-roasted zucchini, cherry tomato and Gorgonzola bites, these go down like candy. Savory candy. I mean how can you resist salty creamy blue cheese tucked into lightly charred zucchini rounds and capped with a baby tomato?
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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.
Our neighbors here have plentiful vegetable gardens and we’re always grateful when they gift us with as much zucchini and sweet gold and red cherry tomatoes as we can eat. So far, they’ve given us zucchini that are the perfect size–smaller diameter zucchini make the best appetizer-size bites.
What if you only have larger zucchini?
- There are times when all you have are large zucchini. If that’s the case, cut wider rounds, about 1-inch thick, and hollow them out. Char on the grill, and fill and top with more cheese and more than one cherry tomato half, and serve them as a dinner vegetable.
- If you have a gigantic zucchini, you can make a pie! You will love this zucchini pie with oat almond crumble topping. It tastes like apple pie! Bonus–this pie uses up 3 to 4 pounds of zucchini!
- Love chocolate? You could grate that big ole’ zucchini for tender chocolate honey zucchini muffins.
Recipe notes for Zucchini, Cherry Tomato, and Gorgonzola Bites:
- These little nibbles are best served soon after they’re made. Because, after some 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. If you don’t have a grill, give the zucchini golden char by searing the hollowed rounds stovetop, in a hot cast iron skillet.
#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 August produce guide and check out her diverse collection of recipes featuring summer’s vegetable and fruit bounty.
See 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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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.
Zucchini, Cherry Tomato, and Gorgonzola Bites
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
**Adapted from a similar recipe found on Taste of Home.
These bites are just a brilliant idea Letty! The flavors and colors are just so perfect for summer. I love these! · 7 August, 2017