Stumped about what to serve at your New Year’s Eve party? Well, fear not! To keep the festivities alive and your weight in check, here are some healthier options to serve at your New Year’s bash.
A couple of our dietitians’ favorite holiday recommendations are delightfully appetizing and surprisingly healthy.

Cherry tomatoes stuffed with mozzarella and basil
Serving size:
Makes about three dozen hors d’oeuvres. Serves about 10-12 as an appetizer.
Ingredients:
½ pound fresh mozzarella, cut into tiny shavings (yields about 1¼ cups)
3 tablespoons extra-virgin olive oil
cup coarsely chopped fresh basil leaves
½ teaspoon freshly grated lemon zest (from about a quarter of a lemon)
Kosher salt and freshly ground black pepper
1 pint (about 18) cherry tomatoes, rinsed with stems removed
Instructions:
1. In a medium bowl, stir the mozzarella cheese, oil, basil, zest, ½ teaspoon salt, and ¼ teaspoon pepper.
2. Refrigerate for at least 2-4 hours before assembling and serving.
3. When ready to assemble, slice each cherry tomato in half, and scoop out the insides with a melon baller or a teaspoon. Sprinkle lightly with salt.
4. Invert onto a paper towel, and let the tomatoes drain for at least 15 minutes.
5. Fill each tomato half with 1 scant teaspoon of the cheese mixture. Arrange on a serving tray. Serve immediately or wrap and refrigerate for up to two hours.

Grilled zucchini and goat cheese roll-ups
Serving size:
Makes about eight to
10 roll-ups.
Ingredients:
3 small zucchini
Olive oil
Kosher salt
3 ounces goat cheese, at room temperature
1 tablespoon finely chopped oil-packed, sun-dried tomatoes, well-drained
Heaping ½ teaspoon fresh thyme, chopped
2 tablespoons freshly grated Parmigiano Reggiano
Instructions:
1. Trim off both ends of the zucchini, and heat a grill to high. Trim just a little off the two long sides to even their shape; discard the trimmings.
2. Cut the remaining zucchini into lengthwise strips, each about ¼ inch thick. Brush both sides of the strips with plenty of olive oil and season with a touch of salt. Put the slices on the hot grill at a 45 degree angle to the grates and grill, covered, until well-browned and limp, three to four minutes per side.
3. Check the zucchini as they cook and gently move the slices around with tongs for even browning; be careful not to overcook.
4. When done, drape them over a cooling rack to keep them from steaming as they cool.
5. In a bowl, combine the goat cheese with the sun-dried tomatoes, thyme, 1 teaspoon olive oil and teaspoon salt. Spread 1 heaping teaspoon of the filling over one side of each zucchini strip (use a miniature spatula or your fingers to spread). Roll up the zucchini, but not too tightly. Put the rolls on a baking sheet lined with parchment or foil.
6. Heat the broiler. Sprinkle with a little of the grated Parmigiano and brown under the broiler, for about one minute.