Zucchini Bruschetta Bites

These Zucchini Bruschetta Bites make a perfect low carb party appetizer. Light, healthy and delicious, they’re packed with tomatoes, herbs, and feta and baked to bubbly perfection!

Zucchini Bruschetta Bites

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.

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!  Though when you space out at the grocery store and forget to buy bread for the bruschetta…. Oops!

Zucchini to the rescue!!! 

Zucchini Bruschetta Bites

This recipe easily doubled, tripled, or quadrupled for a hungry crowd!

These baked bruschetta zucchini cups make a perfect low carb party appetizer. Light, healthy and delicious, they're packed with tomatoes, herbs, and feta and baked to bubbly perfection!
4.2 from 5 votes

Baked Zucchini Bruschetta Bites

These Zucchini Bruschetta Bites make a perfect low carb party appetizer. Light, healthy and delicious, they're packed with tomatoes, herbs, and feta and baked to bubbly perfection!

Course Appetizer
Cuisine Vegetarian
Keyword Zucchini Bruschetta
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 zucchini cups
Calories 30 kcal
Author Jenn Laughlin - Peas and Crayons


  • 1 zucchini squash
  • 4 TBSP crumbled feta
  • 1/2 of a ripe roma tomato
  • 1/2 tsp olive oil
  • 1/2 tsp vinegar
  • lemon juice and zest (to taste)
  • salt, pepper, garlic powder, dried minced onion or onion powder, parsley, dill, to taste


  1. You'll barely spend any time in the kitchen with this one! Whoo!
  2. Pre-heat oven to 350 degrees F.
  3. Slice zucchini into discs and scoop a little bowl into the center of each zucchini round using a melon baller or spoon.
  4. In a bowl, mix feta, tomato, herbs, vinegar, lemon juice [and a little of the zest if you love lemon flavor!], and olive oil.
  5. Toss or stir to incorporate, taste, and adjust ingredients as needed.
  6. Feel free to add extra herbs, vinegar or olive oil to suit your tastes. Anything goes!
  7. 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.

Recipe Notes

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Facts
Baked Zucchini Bruschetta Bites
Amount Per Serving
Calories 30 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 8mg3%
Sodium 97mg4%
Potassium 78mg2%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 117IU2%
Vitamin C 5mg6%
Calcium 46mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

If you get a chance to try these Zucchini Bruschetta Bites, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation.

These baked bruschetta zucchini cups make a perfect low carb party appetizer. Light, healthy and delicious, they're packed with tomatoes, herbs, and feta and baked to bubbly perfection!

These baked bruschetta zucchini cups make a perfect low carb party appetizer. Light, healthy and delicious, they're packed with tomatoes, herbs, and feta and baked to bubbly perfection!

Make it VEGAN by nixing the feta and adding diced red onion, cucumber, and/or olives for extra fun and flavor. YUM! 

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!

Feel free to stuff the filling into cucumber cups and serve chilled on a hot day! But promise me you’ll make the baked zucchini version too — It really is amazing!
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Recipe Rating


  • Zucchini. Taylor

    5 stars
    This is a perfect diabetic snack. And for me a main entree. And I haven’t even tried them warmed up yet. I enjoy the crispness of the raw zuchinni.

  • Susan

    After baking will they be good served at room temperature on buffet table

    • Yes totally! They should be fine for up to two hours like most dairy dishes.


    1 star
    Not my cup of tea.

  • Nellie Tracy

    5 stars
    Thee Zucchini Bruschetta Bites are amazing! They look amazing, they taste amazing. You can’t go wrong with these!

  • Linda

    5 stars
    I love zucchini bruschetta so I’ll have to give this one a try with feta cheese. And I will def serve warm from the oven. It will make a tasty, healthier game day snack along with the other usuals like wings and cheese dip.

  • Yum!  What a great idea!

  • Rachelle Hughes

    Um yum. And I am so with you on the tomatoes. My tomatoes are not ripe until July or August. It is a long wait.

  • Rebecca M

    These are adorable!  What a fun appetizer and snack!
    ~Rebecca @ All-American Vegetarian

  • I would love to have my veggies this way…it looks so good , not only taste wise, but good for you, too- would work for my salad of the day 🙂

  • Simple yet brilliant!  I’m buzzing and tweeting this one!

  • Hey, your tomato plant looks better than mine (which did resemble the crypt keeper until I finally hosted a burial service in the very back of the yard). Can I just virtually hug you for a minute? Because zucchini is one of my favorite veggies…and this looks amazing! Of course I’m a total weirdo and am thinking I will try this without cooking it…raw zucchini is one of my faves! 🙂

  • Heather

    5 stars
    Yum! Thanks for the great, healthy recipe!

  • Joann

    Yum!  Could use cottage cheese or queso fresco in place of feta.  Definitely light appetizer.

  • Dixya Bhattarai

    This would be a great appetizer in summer!! 

  • TheMomChef

    Oh, your little tomato plant is so cute. I think it’s safe for us to plant some finally. The hard freeze we had last week would have killed them for sure.  I love the cups, though I’d have to use cucumber because I’m not a raw zucchini fan….cooked I can handle it. Raw zucchini and I don’t get along.

  • Themessybakerblog

    Mmmm, these look so tasty. 

  • David Lavigne

    I think you would have made a mistake if you bought the bread. This way your sticking to your “Veg Pledge Challenge”! =)

  • bahahaha I love bread too =) I do… It just loves me SO MUCH it never leaves my waist <3 Good thing the nearest bakery with GOOD crusty bread is like… over an hour away. I can’t turn that stuff down when I’m in town!

  • Thanks love!!!!!! Make a BUNCH b/c they go FAST! =) Happy Tuesday! <3

  • I prefer it baked too 😉 The flavors really shine that way!

  • These would make such great canapes.   I love the sound of the baked zucchini version more than the cucumber one.

  • This is a perfect appetizer for a Baby Shower I’m throwing in June, Looks so fresh and tasty! I’m bookmarking it now! Congrats on Top 9!

  • Hmm.  The filling looks perfect but…a substitute for bread?  I’m not familiar with that concept.  I’d go back to the store for bread and serve the zucchini and/or cucumber on the side! 🙂

  • I love the zucchini cups idea; I have only tried cucumbers before. I love that the whole thing is edible.  You can just pop them in your mouth. 🙂  I have not had the best of luck with growing tomatoes either. Whenever they are gorgeous the deer come.

  • Pqiaz33

    되게 간단하고 맛있겠어요 ^^ㅋㅋ

  • healthyfoodietravels

    Oooh, this looks fantastic. I am always in for feta – great way to use zucchini!

  • Almost like a Greek Salad in a cup I love it

  • Such a cool idea! I love using bell pepper or sweet mini peppers as ‘cups’, but the zucchini is an awesome idea!

  • Uh… YUM!  This looks even better than it did on Instagram!  Was it you that was so sad that Picnik was gone?  My cousin just told me about a new (well, new to me) site today that I LOVE!  www.picmonkey.com

  • Why is everything you make so insanely cute? I am licking my screen right now. Swear. 🙂

  • Mikalah

    Oh my gosh, these look amazing! I love that you used a veggie instead of bread! I’m not a huge fan of zucchini, but I would totally make them with cucumber! Mmmm…

  • Cat Tan

    don’t hate me, but I am making this today, only not cooked and in cucumber boats, because I’m lazy.

  • Brilliant! Love the cups and a perfect solution (aside from zucchini bread) for what is sure to be an abundance this summer. Bookmarked.

  • These look so delicious, Jenn! Drooling already… You always have such great ideas! 

  • These would definitely HAVE to be baked for me…I am in LOVE with zucchini when it’s baked or grilled.

    Tomatoes are awful out-of-season. I always think of the plastic tomato slices that came in my play food set when I was little–because that’s just what they taste like to me!

  • Oh.my.YUM!!! These looked amazing at first glance, and then you baked them?!? Genius!

  • These look so perfect for a hot day … elegant and almost calorie free bites perfect with a cold glass of wine!

  • Sprint2theTable

    These lok so delicious!  I need to add this to the catering list for sure. 🙂

  • Your tomato plants are looking much better than mine – ours are still TEENY, tiny. 🙂 

  • Another awesome looking recipe!!  Using bell peppers is always a nice sub for bread!  🙂

  • Robyn :)

    I use lettuce sometimes and make a wrap if I do not have bread 🙂

  • Kim

    I love zucchini, especially a zucchini/tomato combo, yum. Add feta cheese and I want to nom it right off of the screen. *Noms*

    Instead of bread? Italian baker girl does not compute.

  • Emily A Perfect Pantry

    These look fantastic, very dainty!

  • Lauren @ Lawfully Wedded Wife

    Love the zucchini as the bread, that’s so creative! 

  • I love this appetizer idea! This will be perfect for summer BBQs!

  • Skeltonhl

    I stuff orange or yellow peppers with sandwich fixin’s for my husband since he can’t have bread! He loves it!

    I am definitely pinning this recipe ~ YUM!

  • CarissaAnneB

    I think I shall add these to our Greek menu tonight with goat cheese! Yum!

  • 100% agree! Veggies are always and forever the answer! 😉

  • Oh wow. I do love vegetables. And feta. I’m going to have to make this.  Instead of bread?  vegetables are always the answer:  put spreads on on celery, cucumber, bell peppers… how about into an omelet?  

  • nicoleandgwendolyn

    beautiful zucchini cups!  
    but frankly, tonight, i would much prefer alicia silverstone’s vegan peanut butter chocolate version. 😉
    maybe i shall give the zucchini a go tomorrow! 😀
    btw, have been LOVING the WIAW – has created so much wonderful discussion over at my blog.  thanks for your inspirational project.  very nicely done.  x x x 

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