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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 ready to eat on blue platter

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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 for Zucchini, Cherry Tomato, and Gorgonzola Bites

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 for Zucchini, Cherry Tomato, and Gorgonzola Bites

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 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.

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

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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.

5 from 1 vote
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

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.

Course: Appetizer, Side Dish
Cuisine: Vegetarian
Keyword: Gorgonzola cheese, zucchini
Servings: 20 nibbles
Calories: 17 kcal
  • 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
  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
  • 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 Facts
Zucchini, Cherry Tomato, and Gorgonzola Bites
Amount Per Serving
Calories 17 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 26mg1%
Potassium 80mg2%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 70IU1%
Vitamin C 5mg6%
Calcium 15mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

**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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