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Zucchini-Tomato Cups
Bake: 5 mins at 350°F
Ingredients
- 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
Directions
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.
