Cheese and Artichoke Stuffed Tomatoes and Grilled Zucchini

5 from 1 vote
1 hour 30 minutes
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Cheese and Artichoke Stuffed Tomatoes and Grilled Zucchini is a light, easy and elegant appetizer perfect for any summer occasion.

Photo of Cheese and Artichoke Stuffed Tomatoes and Grilled Zucchini garnished with thinly sliced basil.

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!

Photo of Cheese and Artichoke Stuffed Tomatoes and Grilled Zucchini on marble surface garnished with fresh basil sprig.

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.

Phoyo of Campari tomatoes still on the vine.

  • For the zucchini, use similar medium-to-large-sized and select ones that are straight and firm.

Photo of a pile of six fresh zucchini.

  • Make the filling first so the flavors have a chance to blend.
  • Drain two 14-ounce cans of quartered artichoke hearts.

Photo of artichoke hearts being drained in stainless steel colander.

  • Thoroughly pat the artichokes dry, pressing as much water as possible from the artichokes then finely chop.

Photo of artichoke hearts on paper towels after being patted dry.

  • Combine the ingredient in a bowl…

Photo of filling for Cheese and Artichoke Stuffed Tomatoes and Grilled Zucchini in glass bowl.

  • Mix well and refrigerate while prepping the tomatoes and grilling the zucchini.

Photo of cheese and artichoke filling in glass bowl.

  • 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.

Photo showing top and bottom of tomato sliced off with serrated knife.

  • Using a small spoon, half-teaspoon measure or melon baller, carefully remove the pulp from each tomato.

Photo of teaspoon removing inside of tomato getting it ready to be filled.

  • Invert onto paper towels to drain while prepping and grilling the zucchini.

Photo showing inverted tomatoes on paper towels so they drain.

  • 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.

Photo showing zucchini being sliced into planks.Photo of sliced zucchini with knife.

  • 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).

Photo of zucchini being grilled in grill pan.

  • Let the zucchini cool…..

Photo of finished grilled zucchini on sheet pan.

  • While the zucchini is cooling, fill the tomatoes.

Photo of cheese and artichoke filled tomato on server garnished with basil leaf.

  • When the zucchini is cool, place approximately one level tablespoon filling on the widest part of the zucchini then simply roll each one up.

Photo of filling on grilled zucchini about to be rolled and two finished rolled and filled zucchini.

That’s it!

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.

Photo of filled Cheese and Artichoke Stuffed Grilled Zucchini garnished with purple violets.

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!

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Cheese and Artichoke Stuffed Tomatoes and Grilled Zucchini

5 from 1 vote

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By: Carol | From A Chef's Kitchen
Cheese and Artichoke Stuffed Tomatoes and Grilled Zucchini is a light, easy and elegant appetizer perfect for any summer occasion.
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Appetizers and Snacks
Cuisine Italian
Servings 20 tomatoes and 40 zucchini rolls
Calories 65 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Can be assembled up to 8 hours in advance. Refrigerate until needed.

Nutrition

Serving: 1 | Calories: 65kcal | Carbohydrates: 3g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 102mg | Fiber: 1g | Sugar: 1g

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.

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