Because goat cheese + tomatoes = summertime bliss.
I love small bites. Call them what you want—appetizers, tapas, canapes —there’s just something special and fun about choosing a personal-sized snack off a tray and finishing it in two bites (or one big one!)
As much as I love eating small bites, I love creating them even more! Their limited format forces me to be especially thoughtful about what ingredients I chose and how I put them together, so that each flavor and texture complements the others and comes together to create something truly delicious. And in the case of this week’s Zucchini Bites, these summertime ingredients do just that!
Ribbons of smoky, charred zucchini stuffed with herbed goat cheese and draped with a rich tomato sauce. Creamy and luxurious, bright and herbaceous, these Stuffed Zucchini Bites will become one of your favorite summer snacks! They’d make great appetizers for a grill-out or backyard barbecue; they’d also be equally delicious as a mid-afternoon snack shared pool-side. And since they’re best served at room temperature (yes, even the tomato sauce!) and easy to make ahead of time and store, they’re perfect for any type of summer party you might be hosting or taking a plate of deliciousness to.
Summer is the ultimate time for small bites. With most people heading outside to the park or the beach on their off days, full meals can be difficult to coordinate. So the next time you’re hanging out in the park, why not bring these Stuffed Zucchini Bites to share? Just be sure you bring extra, so you actually get one before everyone else eats them all!
Enjoy!
Stuffed Zucchini Bites with Burst Tomato Sauce
(Makes 12-16 bites)
For the burst tomato sauce:
2 tbsp olive oil, divided
1 small clove garlic, minced
2 pints mixed grape and cherry tomatoes
¾ tsp Diamond Crystal kosher salt, divided
½ tsp red pepper flakes
¼ tsp granulated sugar (if necessary)
For the zucchini:
2 medium zucchini
2 tsp Diamond Crystal kosher salt, divided
Vegetable oil, as needed
4 oz ricotta cheese
8 oz goat cheese
4 tbsp basil, chiffonade, plus additional for garnish
2 tbsp parsley, chiffonade
2 tsp lemon juice
Special equipment: grill or grill pan, baking sheet, cooling rack
Method
For the burst tomato sauce:
Heat 1 tablespoon olive oil in a medium saute pan over medium heat. Add garlic and saute until fragrant, about 1 minute. Add tomatoes and ¼ teaspoon kosher salt, and cook until the tomatoes begin to burst, about 3-4 minutes. Add ¼ cup water and continue to cook, mashing down on some of the tomatoes as they burst to form a chunky, textured sauce (if the pan seems a little dry, you can add more water.)
Season with additional salt and red pepper flakes. Taste and add sugar if needed for additional sweetness. Remove from heat and let cool to room temperature.
For the zucchini:
Trim off the zucchini ends and cut each one lengthwise into 6-8 ¼-inch strips. Place half the zucchini strips on a cooling rack set inside a baking sheet and brush with oil and ¼ teaspoon kosher salt.
Heat a grill pan over medium-high heat; brush with oil. Place zucchini strips oil side down on preheated grill; brush bare zucchini sides with more oil and sprinkle with another ¼ teaspoon salt. Grill until golden brown grill marks appear on one side, about 1-2 minutes, then flip and cook on the other side until tender.
Remove back to the rack and let cool. Repeat with remaining zucchini.
In a small bowl, stir together ricotta and goat cheese until smooth. Stir in remaining teaspoon kosher salt and lemon juice; fold in basil and parsley.
Spread 2-3 tablespoons of filling on each cooled zucchini strip. Roll up, starting from one of the short end.
Serve topped with a spoonful of burst tomato sauce and sprinkled with basil.
Originally posted July 30, 2021.
Comments