| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Appetizers, Italian/tus | 40 | Servings |
INGREDIENTS
| 10 | Zucchini | |
| 1/2 | lb | Gorgonzola cheese |
| Chilled | ||
| 2 | pt | Cherry tomatoes, thinly |
| Sliced | ||
| Baby basil leaves | ||
| 1/3 | lb | Parmesan cheese, finely |
| Grated | ||
| Freshly ground black pepper |
INSTRUCTIONS
Preheat the oven to 400F. Line a baking sheet with parchment paper. Wash the zucchini and slice them in 1/2-inch rounds. With a melon baller, scoop out the center of each slice of zucchini, leaving the bottom of each intact. Place 1/2 teaspoon of gorgonzola on each round. Next, position a slice of cherry tomato on each round; top with a tiny basil leaf, and sprinkle with Parmesan cheese and pepper. Place the zucchini rounds on the baking sheet and bake for 5 to 7 minutes. The cheese should be melted but not browned. Garnish with fresh baby basil leaves. Serve immediately. Posted to MC-Recipe Digest V1 #156 Date: 16 Jul 1996 13:45:19 -0400 From: "McNamara, Kelly" <kmcnamara@liggett.com> Recipe By : Martha Stewart/Menus For Entertaining
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Nutrition (calculated from recipe ingredients)
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Calories: 45
Calories From Fat: 26
Total Fat: 3g
Cholesterol: 8.4mg
Sodium: 140.5mg
Potassium: 116.5mg
Carbohydrates: 2g
Fiber: <1g
Sugar: <1g
Protein: 3.2g