Directions:
- Cut zucchini into 3/4 inches 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 of crumbled blue cheese into each (I don't like blue cheese so I used Queso Fresco which is Mexican cheese yummy!).
- Combine the Parmesan cheese, basil and pepper; sprinkle half over the blue cheese. Top each with a tomato slice (I cut them in half and put on top).
- Sprinkle with remaining Parmesan mixture. Bake at 400 for 5-7 minutes or until cheese is melted. Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 266.26 Kcal (1115 kJ) | ||
| Calories from fat | 167.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.64g | 29% | |
|---|---|---|---|
| Cholesterol | 49.13mg | 16% | |
| Sodium | 914.21mg | 38% | |
| Potassium | 645.06mg | 14% | |
| Total Carbs | 8.48g | 3% | |
| Sugars | 5.12g | 20% | |
| Dietary Fiber | 1.94g | 8% | |
| Protein | 17.17g | 34% | |
| Vitamin C | 30.2mg | 50% | |
| Iron | 0.7mg | 4% | |
| Calcium | 411.7mg | 41% | |
| Amount Per 100 g | |||
| Calories | 110.39 Kcal (462 kJ) | ||
| Calories from fat | 69.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.73g | 29% | |
|---|---|---|---|
| Cholesterol | 20.37mg | 16% | |
| Sodium | 379.04mg | 38% | |
| Potassium | 267.44mg | 14% | |
| Total Carbs | 3.52g | 3% | |
| Sugars | 2.12g | 20% | |
| Dietary Fiber | 0.8g | 8% | |
| Protein | 7.12g | 34% | |
| Vitamin C | 12.5mg | 50% | |
| Iron | 0.3mg | 4% | |
| Calcium | 170.7mg | 41% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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