INGREDIENTS

  • 5 medium zucchini
  • 4 ounces blue cheese , crumbled
  • 3 tablespoons grated parmesan cheese
  • 1 teaspoon dried basil
  • 1/8 teaspoon pepper
  • 1 pint cherry tomatoes

DIRECTIONS

  1. Cut zucchini into 3/4 inches slices. Using a melon baller or small spoon, scoop out the insides and discard, leaving the bottom intact.
  2. Place zucchini on an ungreased baking sheet; spoon 1/2 teaspoon of crumbled blue cheese into each (I don’t like blue cheese so I used Queso Fresco which is Mexican cheese yummy!).
  3. Combine the Parmesan cheese, basil and pepper; sprinkle half over the blue cheese. Top each with a tomato slice (I cut them in half and put on top).
  4. Sprinkle with remaining Parmesan mixture. Bake at 400 for 5-7 minutes or until cheese is melted. Serve warm.