Reviewed: May 3, 2012

oh my gosh this are AMAZING! from the advice of others i cooked the zucchini a bit for easier scooping. i've used bleu jack cheee (bleu cheese and monterjack mix), bleu cheese crumbles, and soft block bleu cheese. amazing everytime. the boyfriend loves them and requests them once a week!

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Reviewer:

kejohnson

Cooking Level: Intermediate

Home Town: Janesville, Wisconsin, USA

Living In: Phoenix, Arizona, USA

Reviewed: Jan. 12, 2011

I mixed the blue cheese with some ricotta to make it go further and I had it on hand! Tasted great. The blue is so strong you don't even notice the ricotta!

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Reviewer:

maidenlane

Reviewed: Nov. 27, 2010

This is a great recipe! Thank you, I made it the day after Thanksgiving for our out of town company who was still here. A perfect healthy appetizer after a day of feasting on heavy food. I also used the sundried tomato basil fetta cheese and it was great. I needed to leave it in the oven for about 15-20 minutes to let the zuccini soften up because I didn't scoop all of it out.

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Reviewer:

Muffin Mans wife

Cooking Level: Intermediate

Home Town: Salem, New Hampshire, USA

Reviewed: Oct. 18, 2010

These were so yummmy!!! I didn't have any Blue cheese so I used Feta instead. I also didn't have any cherry tomatoes so I diced a regular tomatoe and used it as filling.

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Reviewer:

Buffy26

Reviewed: Aug. 2, 2010

I liked this, but I took the advice of other reviewers and substituted feta for blue cheese. It turned out great.

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Reviewer:

cocoleigh

Cooking Level: Intermediate

Reviewed: Jul. 31, 2010

The idea is great, but I gave it three stars because bleu cheese is just nit the thing to use. Not only does it tastes bitter, it adds unnecessary calories. I followed the instructions, but used Laughing Cow Garlic and Herb cheese both inside and on top. The cooking time should vary too, depending on how you cut the zucchini. Make sure it's not crunchy, or it won't taste right at all. Will definitely make again, but with those changes. It's an excellent healthy tapa.

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Reviewer:

Bethany

Cooking Level: Intermediate

Home Town: Sumter, South Carolina, USA

Living In: Warrenton, Virginia, USA

Reviewed: Jun. 19, 2010

This is a crowd pleaser every time, especially if you substitute feta for blue cheese. You can also use fresh basil, if you make sure to chop it up. These look very pretty on the plate - very festive for the holidays.

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Reviewer:

Linda

Reviewed: Apr. 25, 2010

I am really bummed out about these. I don't understand how the rating is so high! I love zucchini, tomatoes, and Parmesan cheese, so I thought I'd love these. The blue cheese was too bitter tasting a cheese to use for these, I think. The basil was also pretty strong. In some bites that's all I could taste and it was just overwhelming. Won't be trying these again.

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Reviewer:

Rebby713

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Ogden, Utah, USA

Reviewed: Jan. 26, 2010

Made these Saturday night for company. They were great - everyone asked for recipe. Even my husband who won't eat zucchini liked them. Thanks for a new appetizer Amy!

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Reviewer:

CAT in Denver

Reviewed: Dec. 11, 2009

A quick and pretty appetizer. I used a basil tomato flavored crumbled feta cheese instead of blue cheese. Feta still gives it that "bite" but tends to be more appealing to people.

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