Instructions: Preheat 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.

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