By Sarah Gilks
5 medium zucchini (about 6 inches long)
4 ounces 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-in. 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 Parmesan cheese, basil and pepper; sprinkle half over blue cheese.
Top each with a tomato slice; sprinkle with remaining Parmesan mixture.
Bake at 400° for 5-7 minutes or until cheese is melted. Serve warm.
One appetizer: 19 calories, 1 g fat, 3 mg cholesterol, 58 mg sodium, 1 g carbohydrate, 0.55 g fiber, 1 g protein