Roasted Zucchini Bites

Ingredients:

• 3 medium (8-inch) zucchini
• 2 tbsp. extra-virgin olive oil
• 3/4 tsp. dried basil
• 1/4 tsp. dried thyme
• salt
• freshly ground black pepper
• 24 cherry tomatoes

Makes 8 (3-piece) Servings

1. Position rack in middle of the oven and heat oven to 425 F
2. Slice the tips off the rounded ends of the zucchini. Cut each zucchini crosswise into 8 (1-inch-thick) rounds. Using a melon baller, scoop a pocket into each piece of zucchini (do not scoop all the way through).
3. Whisk together oil, basil, and thyme in a large bowl. Add zucchini pieces and toss to coat. Season lightly with salt and generously with pepper.
4. Transfer zucchini pieces, with the pockets facing up, to a baking sheet; reserve any oil mixture left in the bowl. Place the tomatoes in the same bowl and, using your hands, toss gently to coat with the remaining oil mixture.
5. Place 1 tomato in each zucchini pocket. Using a rubber spatula, scrape all of the remaining oil and seasonings over the zucchini bites.
6. Bake until the bottoms and tops are golden, about 25 minutes. Let cool about 10 minutes and serve warm.

WW POINTS VALUE: 1 pt.

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. These treats are perfect for dinner for family or friends. These colorful starters can be made festive with any cherry tomato (red, orange & yellow) or grape tomato. Regardless of the size of your melon baller, use the right size to scoop out the perfect pocket for the tomatoes. The combination of olive oil, herbs and vegetables roasted in the oven tastes so heavenly they will melt in your mouth. If you're interested in what kind of olive oil to use in this recipe, visit www.TheImperialOlive.com.