5 medium zucchini (about 6 inches long)
4 ounces light blue cheese, crumbled.
3 tablespoons grated Parmesan cheese
1 teaspoon dried basil
1/8 teaspoon pepper
1 pint cherry tomatoes, thinly sliced.
Cut zucchini into 3/4-inch slices. Using a melon baller or small spoon, scoop out the insides and discard, leaving the bottom intact. Place zucchini on an ungreased baking sheet; spoon 1/2 teaspoon crumbled blue cheese into each.
Combine the Parmesan cheese, basil, and pepper; sprinkle half over blue cheese. Top each with a tomato slice; sprinkle with the remaining Parmesan mixture. Bake at 400°F until cheese is melted, 5-7 minutes. Serve warm. Makes 35
Nutritional Information(per serving