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Zucchini Butter Cheesy Bites

Zucchini Butter Cheesy Bites

What to do with zucchini at the end of summer? I turn mine into zucchini butter, and then spread it on pizza, French bread or stuff some into a chicken breast and bake it. These Easy snacks for a football party or your Halloween open house.



Zucchini Butter- Cheesy Bites with Delightful Palate’s Balsamic Garlic Honey


 pounds zucchini or assorted summer squash (feel free to use less or add extra -cooking times will vary)

1/4 cup olive oil or butter

½ yellow onion,

1 garlic clove, minced

Salt and pepper

1 pound Mozzarella cheese, sliced

1 cup grated Fontina cheese

1 loaf of French bread, butterflied open.

½ cup Delightful Palate’s Balsamic Garlic Honey Vinaigrette

 Coarsely grate the zucchini. Let it drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. To hasten cooking time, squeeze the water out of the zucchini by wringing it in a clean cloth towel.

In a deep skillet, heat the olive oil/butter. Sauté the onions and garlic briefly. Add the zucchini and toss. Cook and stir over medium to medium-high heat until the zucchini reaches a spreadable consistency, about 15 minutes. If you scorch the bottom, turn the flame down! (And scrape those delicious bits into the butter for added flavor -- you can splash in a little water to help deglaze the pan.) The zucchini will hold its bright green color and slowly caramelize into a nice vegetable jam.

 Set broiler on high, place French cut side down and broils until golden. Flip the French over and brush on the balsamic garlic honey, return to broiler and broil until crispy and golden. Pile on the zucchini butter and layer on the mozzarella and Fontina cheese and return to broiler until the cheese melts and is gooey. Cut into bite size pieces and serve.