Instructions: *Thyme, marjoram or tarragon may be substituted

Thinly slice the zucchini and sprinkle lightly with coarse sea salt.

Place on a large plate lined with a double layer of paper towels.

Cover with more paper towels, put weight on top, and chill for 30 minutes.

Cut off the mushrooms stems and scrape the gills on the under- side to make extra room for the filling. Put the mushrooms on a large plate, underside down. Cover and microwave on HIGH for 5 minutes.

Thinly slice the tomatoes. Using a sharp knife, cut out the central pulp and extract the seeds. Put on paper towels to drain.

Heat the oven to 425 F. and lightly oil a baking tray. Press the mushrooms gently to drain. Pat dry. Arrange them on the baking tray and brush the cup sides with oil. Season lightly with salt and more generously with pepper.

Rinse and drain the zucchini, then press dry with paper towels.

Arrange a circle of zucchini slices on each mushroom, leaving the mushroom rim clear. Snip a few basil leaves over and drizzle with a little oil. Arrange a circle of tomato slices on top, again staying well away from the edge. Season lightly, drizzle with a little oil, and snip more basil over. Put a little mound of Gorgonzola in the middle. Season with a little pepper.

Bake for 15 minutes until bubbly. Garnish with small basil leaves

(snip if too large) to serve.

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