Zucchini Tomato Bites

The cyclist has a brother. We'll call him "the doctor". He grows a mean vegetable garden. He introduced me to this delicious recipe. I'd feel bad about stealing it, but it is from a cookbook of mine that he borrowed and didn't return for 5 years.

When he makes these little bites, the vegetables and herbs are all from his garden. Well, we grew the zucchini and the basil was from a dear friend. But out of the fourteen tomato plants we planted this year, the deer have eaten all but one tiny cherry tomato (I ceremoniously ate it with a little sprinkling of kosher salt).

Do you have a garden? Do you grow zucchini? Or tomatoes? Or basil? If not, run to the farmers market. These are delicious. P.S. If you DO grow tomatoes, bring some to my house and we'll have tomato sandwiches.

Zucchini Tomato Bites

5 small zucchini, cut into 1/2" slices (not too big around or the zucchini to cheese ratio is off)
4 oz Gorgonzola cheese, crumbled and chilled
1 pint cherry or grape tomatoes, halved
Fresh small basil leaves, or larger ones, torn
Freshly ground pepper to taste
6 oz fresh Parmigiano cheese, finely grated

Line a baking sheet with parchment or a silpat. Scoop out the center of each zucchini slice carefully with a melon baller, creating a shell that resembles a bowl. Fill each shell with about 1/2 teaspoon of the Gorgonzola cheese. Top each bite with 1 tomato half and 1 basil leaf. Sprinkle with pepper and Parmigiano.

Arrange the bites on the prepared baking sheet. Bake at 400 degrees for 5-7 minutes or until the cheese melts. Do not allow them to brown.

You can prepare these ahead of time and store them covered in the refrigerator. Bake just before serving.