Cheese and Artichoke Stuffed Tomatoes and Grilled Zucchini is a light, easy and elegant appetizer perfect for any summer occasion.
Planning a summer party or celebration? Cheese and Artichoke Stuffed Tomatoes and Grilled Zucchini is a light, summery appetizer your guests are going to love! You’ll love it because it’s easy, impressive and has a professionally catered flair!
You could always do just the stuffed tomatoes or the grilled zucchini. However, the two together make a stunning, colorful and festive presentation!
How to make Cheese and Artichoke Stuffed Tomatoes and Grilled Zucchini:
- Use Campari tomatoes, which are a variety (not a brand) of tomatoes. They’re larger than a cherry tomato and smaller than most other round varieties so they’re perfect for filling.
- For the zucchini, use similar medium-to-large-sized and select ones that are straight and firm.
- Make the filling first so the flavors have a chance to blend.
- Drain two 14-ounce cans of quartered artichoke hearts.
- Thoroughly pat the artichokes dry, pressing as much water as possible from the artichokes then finely chop.
- Combine the ingredient in a bowl…
- Mix well and refrigerate while prepping the tomatoes and grilling the zucchini.
- Remove a thin slice from the top and bottom of each tomato. Removing a thin slice from the bottom will help the tomato stand straight and not roll around.
- Using a small spoon, half-teaspoon measure or melon baller, carefully remove the pulp from each tomato.
- Invert onto paper towels to drain while prepping and grilling the zucchini.
- While the tomatoes are draining, work on the zucchini
- Slice the zucchini lengthwise into 1/4-inch thick “planks,” discarding the outermost sides. You can do this easily if you have a mandoline, however, it’s possible to do this freehand with a good sharp knife. Just do it slowly and deliberately. Start at one end and carefully progress as opposed to slicing straight down.
- Spray a nonstick grill pan with cooking spray.
- Preheat the pan over medium-high heat.
- Season the zucchini with salt and black pepper.
- For the nicest grill marks, place the zucchini on the grill pan at a diagonal. Grill the zucchini in batches until it’s nicely marked and pliable. You can do this on an outdoor grill, too, however, I prefer doing it on my stovetop on a nonstick grill pan so I don’t have to use oil (which adds fat and calories).
- Let the zucchini cool…..
- While the zucchini is cooling, fill the tomatoes.
- When the zucchini is cool, place approximately one level tablespoon filling on the widest part of the zucchini then simply roll each one up.
The tomatoes and the zucchini can be made up to eight hours ahead and refrigerated. Serve on platters separately or together. Place the zucchini rolls seam side down or stand up. Garnish with fresh herbs or flowers.
If you have any leftover grilled zucchini, be sure to try my Layered Zucchini Corn Casserole!
For more great cheesy appetizers, be sure to check these out!
- Lemon Parmesan Stuffed Artichoke Bottoms
- Mini Southern Tomato Pies
- White Bean Artichoke Spread with Rosemary Sea Salt Flatbread Chips
- Goat Cheese Stuffed Artichoke Bottoms
- Spinach Artichoke Squares
Cheese and Artichoke Stuffed Tomatoes and Grilled Zucchini
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- 2 containers (8-ounce) cream cheese - softened
- 1/2 cup freshly grated Parmesan cheese
- 2 cans (14-ounce) artichoke hearts - drained, patted dry and chopped
- 1/2 cup mayonnaise
- 4 cloves garlic - minced
- 1/2 cup chopped fresh basil
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh parsley
- salt and freshly ground black pepper - to taste
- 2 containers (16-ounce) Campari tomatoes - (approximately 20 tomatoes)
- 6 medium zucchini - approximately 4 pounds
- Cooking spray
- Fresh basil - chives and parsley for garnish, whole or chopped as desired
- Combine cream cheese, parmesan cheese, artichoke hearts, mayonnaise, garlic and herbs in a bowl. Season to taste with salt and black pepper. Refrigerate until ready to use.
- Cut a thin slice off the top of each tomato along with a little from the bottom so they stand straight and don't roll around. Scoop out and discard the pulp. Invert onto paper towels to drain while prepping and grilling the zucchini.
- Remove the stem and flower ends of the zucchini and the outermost sides of the zucchini. Thinly slice the zucchini lengthwise into 1/4-inch thick strips.
- Spray a nonstick grill pan with cooking spray. Heat the pan over medium-high heat. Working in batches, season the zucchini with salt and black pepper. Grill 2-3 minutes per side or until nicely marked and pliable. Let cool.
- Fill each tomato with equal amounts of the filling.
- When the zucchini is cool, place approximately 1 tablespoon of the filling on the widest end of each zucchini strip and roll-up.
- Serve the tomatoes and zucchini on platters, separately or combined. Garnish with fresh herbs.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.