makes 12 rounds
2 large zucchini
handful of cherry tomatoes
1 clove garlic, pressed or minced
2 T EVOO
salt and pepper to taste
Slice your zucchini into 1 inch rounds. Using a melon baller or (I used) a strawberry huller, scoop out the inside of each round. Be careful not to scoop all the way through to the bottom though. Chop up the pieces of zucchini you've just scooped out and add to a small bowl. Dice up your cherry tomatoes so that they are roughly the same size as the zucchini pieces. Add your garlic, EVOO and salt/pepper. Let the bowl sit for at least 30 minutes, allowing the flavors in the mixture to marry.
Meanwhile, preheat your oven to 350. Line a cookie sheet with parchment paper or foil and place your zucchini rounds on it. Fill each round with a heaping spoonful of the mixture and bake for 35-40 minutes (you could also throw these on the grill, as long as you're careful not to spill the mixture!) until the tops are brown. Sprinkle with fresh parmesan cheese (optional) and serve warm.