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| 10 klein | Zucchini |
| 1/2 x ca. 450 g | Gorgonzola cheese |
| | Chilled |
| 2 x ca. 1/2 Liter | Cherry tomatoes thinly sliced |
| | Baby basil leaves |
| 1/3 x ca. 450 g | parmesan finely grated |
| | black pepper freshly ground |
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Preheat the oven to 400#161#F. 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.
~0400 (
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