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Recipe Name: Zucchini Rounds With Gorgonzola Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 40

10 Zucchini
1/2 Pound(s) Gorgonzola cheese
2 Pint(s) Cherry tomatoes, thinly
Baby basil leaves
1/3 Pound(s) Parmesan Cheese, Finely
Freshly ground black pepper
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 melonballer,
scoop out the center of each slice of zucchini, leaving thebottom of
each intact.Place 1/2 teaspoon of gorgonzola on each round. Next,
position a sliceof cherry tomato on each round; top with a tiny basil
leaf, and sprinklewith Parmesan cheese and pepper.Place the zucchini
rounds on the baking sheet and bake for 5 to 7minutes. The cheese
should be melted but not browned. Garnish with freshbaby basil leaves.
Serve immediately.Posted to MC-Recipe Digest V1 #156Date: 16 Jul 1996
13:45:19 -0400From: "McNamara, Kelly" <>Recipe By
: Martha Stewart/Menus For Entertaining

Nutrition (calculated from recipe ingredients)
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

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