pat's Recipe

Zucchini-Tomato Cups

Category: appetizers served cold

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.