About 30 servings of 2 pieces each
Ingredients
Cheese Filling
5 oz Cache Valley ® Asiago slices, cut into pieces
4 oz Cache Valley ® Extra Sharp white cheddar slices, cut into pieces
2 oz Cache Valley ® Mozzarella, shredded
4 oz cream cheese, cubed
1 tsp red wine
1/2 tsp Worcestershire sauce
8 zucchini, ends trimmed off
34 cherry tomatoes, halved laterally
Spice mix of choice (I use Bebere, a spicy sweet Ethiopian blend)
Shredded Parmesan or Asiago cheese, for garnish
1/2 cup sliced fresh Basil
Step 1
In a food processor, combine and pulse the Asiago, cheddar, and mozzarella until they are crumbs that stick together. Drizzle in the wine and Worcestershire until combined, then add the cream cheese and pulse until it is mostly smooth, scraping down the sides of the bowl periodically. Set aside.
Step 2
Slice the zucchini into 1” portions, and use a melon baller to scoop a divot in each about 1/2” deep. Arrange the slices neatly on a parchment or foil lined baking sheet, drizzle lightly with oil or cooking spray, and sprinkle evenly with your desired spice mix (I use Bebere).
Heat the oven to broil.
Toss the shredded Parmesan or Asiago cheese with a little of the spice mix and set aside.
Step 3
Scoop a 1 tsp portion of cheese mix into the center of each zucchini, and press a tomato half into the center of the cheese.
Place in the oven, on a rack that is set 4-6 inches from the top, and cook until the cheese is melted and browned, about 5 minutes (depending on your oven). If you can stand the heat, you can leave the door open and watch it!
Step 4
Remove from the oven and allow to cool for 2-3 minutes. Serve hot on the fresh basil, and sprinkle with your spiced Parmesan or Asiago.