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 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 8zucchini cups
Calories 30kcal
Author Jenn Laughlin - Peas and Crayons
Ingredients
1zucchini squash
4TBSPcrumbled feta
½of a ripe roma tomato
½tspolive oil
½tspvinegar
lemon juice and zest(to taste)
salt, pepper, garlic powder, dried minced onion or onion powder, parsley, dill, to taste
Instructions
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.
Notes
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!