Cut zucchini into 3/4 inches slices. Using a melon baller or small spoon, scoop out the insides and discard, leaving the bottom intact.

Place zucchini on an ungreased baking sheet; spoon 1/2 teaspoon of crumbled blue cheese into each (I don't like blue cheese so I used Queso Fresco which is Mexican cheese yummy!).

Combine the Parmesan cheese, basil and pepper; sprinkle half over the blue cheese. Top each with a tomato slice (I cut them in half and put on top).

Sprinkle with remaining Parmesan mixture. Bake at 400 for 5-7 minutes or until cheese is melted. Serve warm.