Zucchini-Tomato Cups
Recipe from Midwest Living

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


Zucchini-Tomato Cups

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Servings: Makes about 24 appetizers.
Prep Time: 15 mins
Total Time: 20 mins
Related Categories: Cheese Appetizers, Holiday Appetizers, Low Calorie Appetizers, Low Fat, Low Sodium, Party Appetizers, Quick and Easy Appetizers, Tomatoes, Vegetable Appetizers, Zucchini
 
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Ingredients
  • 3  small
    zucchini, trimmed and cut crosswise into 1/2-inch-thick slices (1 to 1 1/4 pounds)
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  • 1/4  cup
    crumbled Blue cheese (1 ounce)
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  • 8 
    cherry tomatoes, each cut into 3 or 4 slices (about 3/4 cup)
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  • 1/4  cup
    finely shredded or grated Parmesan cheese
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  •  
    Ground black or white pepper
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  • 24  small
    fresh basil leaves
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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.
Nutrition information
Calories 12, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 1 mg, Sodium 33 mg, Carbohydrate 1 g, Fiber 0 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 5%, Calcium 2%, Iron 1%. Percent Daily Values are based on a 2,000 calorie diet
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