Ingredients
- medium zucchini
- ounces blue cheese, crumbled
- tablespoons grated Parmesan cheese
- teaspoon dried basil
- /8 teaspoon black pepper
- pint cherry tomatoes, thinly sliced
Instructions
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Step 1
Cut zucchini into 3/4-inch slices. Using a melon baller or small spoon, scoop out the centers, leaving a small bottom layer intact—this creates a little cup for the filling. I find that a tiny bit of the inner flesh left adds moisture. Place the zucchini cups on a baking sheet. Spoon about 1/2 teaspoon of crumbled blue cheese into each hollow. In a small bowl, mix the Parmesan, dried basil, and pepper. Sprinkle half of this mixture over the blue cheese. Top each zucchini bite with a slice of tomato, then finish with the remaining Parmesan blend. Bake in a preheated 400°F oven for 5 to 7 minutes, just until the cheese melts and the edges turn lightly golden. Serve these right away while they’re warm and the cheese is gooey.
Chef's Tip
I always pat the zucchini slices dry with a paper towel before assembling to remove excess moisture. This simple step helps them roast instead of steam, giving you a firmer bite and better browning.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 5 minutes or until warmed through to maintain crispness; avoid the microwave as it makes the zucchini soggy.
Variation Tips
Swap blue cheese with goat cheese or feta for a milder flavor. For a heartier bite, add a small piece of cooked bacon under the tomato slice. These pair wonderfully with a side of marinara or ranch dip for extra indulgence.