5 small-medium size zucchini cut into 1/2 inch slices
4 oz. Gorgonzola cheese crumbled and chilled.
1 pint cherry tomatoes thinly sliced
Fresh ground pepper to taste
6 oz Parmesan finely grated.
Line baking sheet with parchment. Scoop out the center of each zucchini slice carefully with melon baller, creating a shell that resembles a bowl. Fill each with 1/2 tsp gorgonzola. Top each with 1 tomato slice and basil (small leaf). Sprinkle with parmensan. Bake at 400 deg. for 5-7 minutes but do not let it brown, just melt cheese. You may prepare several hours in advance and store, covered in refrig. Bake just before serving.