This is the zucchini variation of the stuffed portobello caps appetizer I did some time back. Quick and no-fuss, it makes for a great party appetizer.
1 zucchini, sliced into 1cm-thick circles (budget about 1 regular zucchini for up to 3 persons)
Cream cheese (I used a mix of Boursin's garlic & fine herbs and black pepper Gournay cheese)
1) Heat oven to 230 degree celsius, and bake zucchini on a baking tray for 8 minutes.
2) Remove from oven, it should look like these.
3) Flip them over, spread a dollop of cheese on it (I dolloped about 2 tsp on each circlet).
4) Return to oven to bake for a further 8 minutes, or until the cheese is browned. Serve sizzling hot.