Zucchini Bites

I made these as the appetizer portion of a progressive dinner. I was in charge of the appetizers, which we ate all together (around 50-60 people), and then everyone broke out to their assigned houses.

Along with these, we had hummus with spiced (and plain) pita chips, no-knead dutch oven bread, and bell pepper and onion crostini, which I'll post separately.


5 medium zucchini (about 6 inches long)
Bleu or Feta cheese
Several sticks of string cheese
1 pint cherry tomatoes

Cut zucchini into 3/4 inch slices, and use a melon baller to scoop out the insides. Fill the whole with a small chunk of the string cheese, add a tomato slice on top of that, and then sprinkle with pepper, bleu or feta cheese, and maybe 1/4 teaspoon of pesto.

Bake at 400 degrees for about 15-20 minutes. The original recipe calls for only about 5 minutes in the oven just to melt the cheese, but I like cooked zucchini better than raw zucchini, so I cooked it longer.

When I made these, they were out of cherry tomatoes, so I just bought roma tomatoes, and I cut them in slices like you see in the picture and then in half, so they hung over the edge a little bit. Some people thought it was a sushi roll with a little piece of salmon.

This will make about 35 zucchini bites.

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