Try this Zucchini Rounds with Gorgonzola recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 400F. 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. Posted to MC-Recipe Digest V1 #156 Date: 16 Jul 1996 13:45:19 -0400 From: "McNamara, Kelly"
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Serving Size: 1 Serving (40g) | ||
Recipe Makes: 40 Servings | ||
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Calories: 9 | ||
Calories from Fat: 4 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 1.1mg | 0 % | |
Sodium 20.8mg | 1 % | |
Potassium 81.4mg | 2 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.8g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 9
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