Zucchini-Tomato Cups with Blue Cheese | Midwest Living

Zucchini-Tomato Cups with Blue Cheese

Zucchini-Tomato Cups with Blue Cheese

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  • Yield: About 24 appetizers
  • Hands On 15 mins
  • Total Time 20 mins

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These six-ingredient bite-size appetizers taste best warm, so assemble them in advance and pop them in the oven when guests arrive.


  • 3 small zucchini, trimmed and cut crosswise into 1/2-inch-thick slices (1 to 1 1/4 pounds)
  • 1/4 cup crumbled Blue cheese
  • 8 cherry tomatoes, each cut into 3 or 4 slices
  • 1/4 cup finely grated Parmesan cheese
  • Ground black or white pepper
  • Small fresh basil leaves


  1. 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.
  2. Bake for 5 to 7 minutes or until cheese melts. (Watch carefully so they do not brown.) Garnish with fresh basil leaves.

Nutrition Facts

(Zucchini-Tomato Cups with Blue Cheese)

carb. (g) 1, vit. C (mg) 3, pro. (g) 1, iron (mg) 0, vit. A (IU) 97, Fat, total (g) 1, sat. fat (g) 0, fiber (g) 0, chol. (mg) 1, sodium (mg) 33, calcium (mg) 20, cal. (kcal) 12

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