I’ve been dying to make my mediterranean bruschetta all fall and winter long. No I’m not being dramatic, it was dangerously possible that I might die due to lack of delicious food.Regardless of my near death experience, tomatoes tasted like water during those months and I couldn’t bring myself to eat less than stellar, out of season tomatoes.
But because it’s only April, they look like this:
Unable to wait a second longer, I broke down and flat out bought tomatoes. Perfectly ripe, juicy, flavorful tomatoes. First I lucked out with strawberries, and now these bad boys? Life is good! =) Even when you space out at the grocery store and forget to buy bread for the bruschetta. Oops?
Zucchini to the rescue!!!
Bruschetta Stuffed Zucchini Cups
[recipe easily doubled, tripled, or quadrupled for a hungry crowd!]
- 1 medium zucchini
- 4 TBSP crumbled feta
- ½ of a ripe roma tomato
- ½ tsp olive oil
- ½ tsp vinegar
- lemon juice and zest, to taste
- salt, pepper, garlic powder, dried minced onion or onion powder, parsley, dill, to taste
- You'll barely spend any time in the kitchen with this one! Whoo!
- Pre-heat oven to 350 degrees F.
- Slice zucchini into discs and scoop a little bowl into the center of each zucchini round using a melon baller or spoon.
- In a bowl, mix feta, tomato, herbs, vinegar, lemon juice [and a little of the zest if you love lemon flavor!], and olive oil.
- Toss or stir to incorporate, taste, and adjust ingredients as needed.
- Feel free to add extra herbs, vinegar or olive oil to suit your tastes. Anything goes!
- Bake at 350 degrees F for 15 minutes and use any and all willpower to allow them to cool down just a teeny bit before digging in. This is willpower I lack, of course, and the first bite has me running around the kitchen fanning my mouth every. single. time. I wouldn't have it any other way.
Looking to feed a crowd? Use [these] measurements and sub zucchini cups for the bread. Easy peasy!
So… How was it? Only the best finger food of my life! No big deal.And by no big deal, I mean HUGE deal! They’re great raw and even better straight from the toaster oven. Lightly baking this appetizer results in perfectly buttery and tender zucchini with fluffy feta that melted ever so slightly for a warm, zesty, and utterly delicious pairing. They travel well and can be prepped a day or two ahead of time for a party or gathering. They’re even incredible reheated for a midnight snack. [Um, best midnight snack EVER!]