Zucchini-Tomato Cups | Midwest Living

Zucchini-Tomato Cups

Zucchini-Tomato Cups

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

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These delightful hot appetizers feature two types of cheese--blue cheese and Parmesan.


  • 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 (1 ounce)
  • 8 cherry tomatoes, each cut into 3 or 4 slices (about 3/4 cup)
  • 1/4 cup finely shredded or grated Parmesan cheese
  • Ground black or white pepper
  • 24 small fresh basil leaves


  1. 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.
  2. Fill each shell with a crumble or two of the blue cheese. Top each with 1 tomato slice. Sprinkle with Parmesan cheese and pepper.
  3. 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.

Nutrition Facts

(Zucchini-Tomato Cups)

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

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