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I miss summer. It’s true. Summer has been MIA far too long for me.  I have been turning to summery foods to remind me that the tastes of summer are just around the corner. One huge “crop” of late summer is zucchini. Who grows a garden and doesn’t know the overwhelming abundance of  zucchini? It’s the ultimate summer produce, right? Taking a spin on eggplant parmigiana I made an easy gourmet appetizer that can be pulled together in no time-Italian Pepper Zucchini Bites.

You can turn this appetizer into an entree or veggie side by slicing the zucchini in half length wise then scooping out a little of the middle, filling it with Italian Peppers, then topping it with your favorite cheese and baking it until the zucchini is crunchy tender. I love having another healthy gluten-free appetizer in my line up. Now how about that appetizer?

Italian Pepper Zucchini Bites

Italian Pepper Zucchini Bites

Ingredients ~

  • Zucchini – I like the baby zucchini
  • Italian Peppers
  • Cheese (gouda, provolone or mozzarella) Skip cheese for a dairy free option
  • Olive oil


  • Cut zucchini into 1/4 inch thick rounds
  • Brush olive oil on each side of rounds or shake in a bag with oil (1 tablespoon per 8inch zucchini)
  • Heat frying pan on medium heat.
  • Add zucchini rounds to pan.
  • Saute 2-3 minutes until the bottom is just soft or lightly browned.
  • Turn over.
  • Add 1/2 teaspoon Italian Peppers.
  • Top with 1/2 – 1 inch square of thinly sliced cheese.
  • Saute 2-3 minutes until Italian peppers are heated through and cheese is melted.
  • Serve.

Easy, delicious and still healthy. Italian Pepper Zucchini Bites are a great blend of summer and winter, perfect for a healthy appetizer or flavorful dinner side. I recommend Rose Romano’s Italian Peppers, the inspiration for this recipe.

 italian pepper zucchini bites


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