These are so yummy. They are Kimkins friendly (probably friendly with every diet). But watchout....only eating a small amount is "ok". My problem is I want the entire pan and they scream for you to just pop into your mouth...down your tummy...right to your hips.
Makes 35 appetizers
Ingredients
5 medium zucchini (about 6 inches long)
4 ounces blue cheese, crumbled
3 tablespoons grated Parmesan cheese
1 teaspoon dried basil
Ingredients
5 medium zucchini (about 6 inches long)
4 ounces blue cheese, crumbled
3 tablespoons grated Parmesan cheese
1 teaspoon dried basil
This healthy zucchini is topped with tomatoes and crumbled blue cheese then baked until melted.
1/8 teaspoon pepper
1 pint cherry tomatoes, thinly sliced
1/8 teaspoon pepper
1 pint cherry tomatoes, thinly sliced
Directions
1. Cut zucchini into 3/4-inch 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 1/2teaspoon crumbled blue cheese into each.
2. Combine the Parmesan cheese, basil, and pepper; sprinkle half over blue cheese. Top each with a tomato slice; sprinkle with the remaining Parmesan mixture. Bake at 400°F until cheese is melted, 5-7 minutes. Serve warm.
Nutrition Information
Per serving (one appetizer): 19 calories, 1 g total fat, 1 g saturated fat, 3 mg cholesterol, 58 mg sodium, 1 g carbohydrate, 0 fiber, 1 g protein
From Reverse Diabetes
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