Preheat oven to at least 350F.
Wash the zucchini and cut it into 1 or ½ inch rounds and then scoop the centre of the pulp with a melon baller.
Place the hollowed side of the zucchini side down on a cookie sheet and brush it lightly with olive oil. Then, season it with pepper and salt. Bake this for at least 10 minutes in the oven until it is lightly softened. Then remove it from the oven and let it cool.
Take a small sauté pan, heat the olive oil with medium heat and add your tomatoes. Keep cooking until it is heated throughout.
Now it’s time to add balsamic vinegar. Simmer the vinegar for three minutes until the liquid has reduced. However, the tomatoes should hold out their shape.
Allow it all to cool and stir in the arugula before seasoning it with salt and pepper.
Now that you have done all the hard work, it’s time to make a good presentation of your zucchini provencal. Turn your cooled zucchini cups face up and place 1 teaspoon of tomato mixture in the bottoms.
Top the ricotta mixture with ¼ teaspoon of tapenade.
Before serving, make sure that the cups come up to room temperature.
Cut the red and yellow tomatoes in half and then line them up along the sides of a square serving platter.