- Yield: About 24 appetizers
- Prep 15 mins
- Bake 5 mins
zucchini, trimmed and cut crosswise into 1/2-inch-thick slices (1 to 1 1/4 pounds)
crumbled Blue cheese (1 ounce)
cherry tomatoes, each cut into 3 or 4 slices (about 3/4 cup)
finely shredded or grated Parmesan cheese
Ground black or white pepper
fresh basil leaves
- Line a large baking sheet with foil or parchment paper. Scoop out some of the flesh from the center of each zucchini slice with a melon baller, creating a shell that resembles a bowl. Place slices, bowl sides up, on prepared baking sheet.
- Fill each shell with a crumble or two of the blue cheese. Top each with 1 tomato slice. Sprinkle with Parmesan cheese and pepper.
- Bake in a 350 degrees F for 5 to 7 minutes or until cheese melts. (Watch carefully so they do not brown.) Arrange on a serving tray. Garnish each with a fresh basil leaf. Makes about 24 appetizers.
(Zucchini-Tomato Cups)sodium (mg) 33, calcium (mg) 20, Fat, total (g) 1, pro. (g) 1, carb. (g) 1, chol. (mg) 1, cal. (kcal) 12, iron (mg) 0, vit. C (mg) 3, vit. A (IU) 97