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Zucchini-Tomato Cups with Blue Cheese
- Yield: About 24 appetizers
- Hands On
- Total Time
These six-ingredient bite-size appetizers taste best warm, so assemble them in advance and pop them in the oven when guests arrive.
zucchini, trimmed and cut crosswise into 1/2-inch-thick slices (1 to 1 1/4 pounds)
crumbled Blue cheese
cherry tomatoes, each cut into 3 or 4 slices
finely grated Parmesan cheese
Ground black or white pepper
Small fresh basil leaves
Preheat oven to 350 degrees . Scoop out some of the flesh from the center of each zucchini slice with a melon baller to create a bowl-shape shell. Place slices on a baking sheet lined with foil or parchment paper. Fill each shell with a crumble or two of blue cheese. Top with a tomato slice and a sprinkle of Parmesan cheese and pepper.
Bake for 5 to 7 minutes or until cheese melts. (Watch carefully so they do not brown.) Garnish with fresh basil leaves.
(Zucchini-Tomato Cups with Blue Cheese)
sodium (mg) 33, calcium (mg) 20, chol. (mg) 1, fiber (g) 0, sat. fat (g) 0, iron (mg) 0, vit. C (mg) 3, vit. A (IU) 97, Fat, total (g) 1, pro. (g) 1, carb. (g) 1, cal. (kcal) 12