Zucchini Bites with Tapenade and Mozzarella

Zucchini Bites with Tapenade and MozzarellaI devised this recipe as an alternative to the average, more caloric party appetizer.

Compliment the juicy texture of zucchini by combining it with a light layer of salty, flavorful tapenade. It can be assembled ahead and popped in the oven while you are serving your guests drinks.

Serves 4

Zucchini Bites with Tapenade and Mozzarella

Rating: 51

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 12 pieces

Serving Size: 3 pieces

Calories per serving: 79 calories

Fat per serving: 6 g fat (2 g saturated)

Zucchini Bites with Tapenade and Mozzarella


  • 2 medium zucchini, stems removed, cut in half length-wise
  • 2 tablespoons olive tapenade
  • 1/2 cup toasted pine nuts, chopped and divided
  • 1 cup grated mozzarella, divided
  • 2 tablespoons minced parsley, divided
  • 2 teaspoon extra virgin olive oil for drizzling


  • In a large stockpot, steam the zucchini for 8-10 minutes until it begins to soften but is still firm to the touch. Remove and place zucchini cut side up on a cookie sheet lined with parchment paper or aluminum foil.
  • Preheat oven to 400° F. In a medium bowl, mix tapenade, half of the pine nuts, half of the mozzarella, and 1 tablespoon of the parsley. Place zucchini face side up on. Cover each half of zucchini with a then layer of the tapenade mixture and top with the remaining cheese.
  • Drizzle lightly with olive oil if using and bake 20-25 minutes until cheese is bubbly and starts to brown. Allow zucchini boats to cool a few minutes, then slice into two-inch chunks and sprinkle with remaining pine nuts and parsley. Serve warm or at room temperature.

Nutritional Stats Per Serving (3 pieces): 79 calories, 4 g protein, 2 g carbohydrates, 6 g fat (2 g saturated), 11 mg cholesterol, 0 g fiber, 126 mg sodium.

Weight Watchers® Points Plus: 2


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