5 medium zucchini (about six inches long), 4 oz. feta cheese-crumbled, 3 tablespoons grated Parmesan cheese, 1/8 teaspoon pepper, 1 pint cherry tomatoes-thinly sliced
Cut zucchini into 3/4 in. slices. Using a melon baller scoop out the insides and discard, leaving the bottom intact. Place zuchinni on grill pan: spoon 1/2 teaspoon crumbled feta cheese into each. Combine Parmesan cheese, basil, and pepper sprinkle over half feta cheese. Top each with a tomato slice sprinkle with remaining Parmesan mixture. Grill until heated through and the cheese is melted. Serve warm. Yields 35 appetizers.
From the Taste of Home website adapted to the grill by Penny Eccleston.